Roasted Beets and Carrots Recipe

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Ingredients:

Serving

4 medium beets, trimmed (1 lb)
6 medium carrots
2 tsp olive oil
1/2 cup catalina dressing
2 tsp ground ginger

Directions:

Preheat oven to 425°F
Wrap each beet tightly in foil. Bake 1 hour 15 minute
Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)
Remove beets from oven; cool. Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 minute
Unwrap beets; remove and discard skins and stems. Cut each beet into eight wedges. Add to carrots along with the combined dressing and ginger; toss to coat. Bake an additional 15 minute or until vegetables are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	87.85 Kcal (368 kJ)
Calories from fat	43.63 Kcal
		% Daily Value*
Total Fat	4.85g	7%
Sodium	207.15mg	9%
Potassium	266.17mg	6%
Total Carbs	11.08g	4%
Sugars	7.55g	30%
Dietary Fiber	2.47g	10%
Protein	1.28g	3%
Vitamin C	4.5mg	7%
Vitamin A	0.4mg	12%
Iron	0.5mg	3%
Calcium	19.4mg	2%

Amount Per 100 g
Calories	92.4 Kcal (387 kJ)
Calories from fat	45.88 Kcal
		% Daily Value*
Total Fat	5.1g	7%
Sodium	217.86mg	9%
Potassium	279.94mg	6%
Total Carbs	11.66g	4%
Sugars	7.94g	30%
Dietary Fiber	2.59g	10%
Protein	1.35g	3%
Vitamin C	4.7mg	7%
Vitamin A	0.4mg	12%
Iron	0.5mg	3%
Calcium	20.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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