Get your crunch on with our satisfying Roasted Beets Recipe with Carrots. This roasted beets recipe gets its flavor from CATALINA dressing and ginger.
What You Need
Original recipe yields 10 servings
4 fresh beets, trimmed
6 carrots, peeled, cut diagonally into 3/4-inch-thick slices
2 tsp. olive oil
1/2 cup KRAFT Classic CATALINA Dressing
2 tsp. ground ginger
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Let's Make It
Heat oven to 425°F.
Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
Bake 15 min. or until vegetables are tender.
The beets can be roasted and peeled in advance. Store in refrigerator up to 3 days before cutting into wedges and baking with carrots as directed.
How To Prevent Beet Stains
When handling cooked or canned beets, it's easy to stain your hands and cutting board a bright pink from the juices. To prevent this, wear disposable latex gloves when handling cooked beets and cut them on a large glass or ceramic plate rather than a cutting board.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.