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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Candy cane beets are also known as Chioggia beets. We love this variety because they don't stain like traditional red beets. Ingredients:
8 baby yellow beets |
8 baby candy cane beets |
10 small carrots with greenery |
3 tablespoons olive oil, divided |
1 teaspoon kosher salt, divided |
1/2 teaspoon pepper, divided |
Directions:
1. Preheat oven to 425°. Cut tops from yellow and candy cane beets, leaving 1/2-inch stems. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.
2. Toss yellow beets and carrots with 2 Tbsp. olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle vegetables in pan with 1/2 tsp. salt and 1/4 tsp. pepper.
3. Toss candy cane beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on remaining side of jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
4. Bake at 425° for 15 minutes; stir once, and bake 15 minutes or until tender.
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