Roasted Beets & Carrots Recipe

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Ingredients:

Serving

1 (14 oz) can of rosebud beets, well drained, cut in half (or quartered depending on their size)
2 cups carrots (either baby or peeled, 1/2 inch slice, steamed until tender)
vegetable oil
3 tbsp catalina dressing
3/4 tsp ground ginger

Directions:

Preheat oven to 375°F.
Lightly spray your prepared carrots with veggie oil (I use Olive oil) and place in a casserole dish large enough to accommodate the beets as well.
Mix Catalina dressing with the ginger.
Add beets to the carrots along with the dressing.
Toss.
Place in heated oven for approx 20-25 minutes or until heated through and lightly glazed.
If you want them well browned place under broiler (6 from heat source) for the last 10 minute.
Turn them over a couple of times as they are baking.
Wonderful served with pork or chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	68.83 Kcal (288 kJ)
Calories from fat	33.33 Kcal
		% Daily Value*
Total Fat	3.7g	6%
Sodium	181.64mg	8%
Potassium	206.36mg	4%
Total Carbs	9.11g	3%
Sugars	5.59g	22%
Dietary Fiber	1.93g	8%
Protein	0.65g	1%
Vitamin C	3.9mg	6%
Vitamin A	0.6mg	21%
Calcium	21.2mg	2%

Amount Per 100 g
Calories	91.19 Kcal (382 kJ)
Calories from fat	44.17 Kcal
		% Daily Value*
Total Fat	4.91g	6%
Sodium	240.66mg	8%
Potassium	273.41mg	4%
Total Carbs	12.07g	3%
Sugars	7.4g	22%
Dietary Fiber	2.55g	8%
Protein	0.86g	1%
Vitamin C	5.1mg	6%
Vitamin A	0.8mg	21%
Calcium	28.1mg	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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