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Prep Time: 13 Minutes Cook Time: 25 Minutes |
Ready In: 38 Minutes Servings: 4 |
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To store beets and carrots, trim the stems to about 1 inch and keep the roots in plastic bags in the refrigerator about 2 weeks. Peel the beets under cold running water to prevent them from staining your fingers. Ingredients:
1/2 pound beets (about 3 medium), trimmed and peeled |
3 medium carrots, peeled |
1 medium onion |
1 tablespoon extra-virgin olive oil |
2 teaspoons balsamic vinegar |
1 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon crushed red pepper |
Directions:
1. Preheat oven to 450°.
2. Line a large baking sheet with foil.
3. Cut beets into 8 wedges each. Cut carrots in half lengthwise; cut halves into 3-inch pieces. Remove skin from onion; cut into large wedges, leaving root intact.
4. Place beets, carrot, and onion in a medium bowl; drizzle with oil, and toss well. Arrange vegetables in a single layer on prepared pan. Bake at 450° for 15 minutes; stir and bake an additional 10 minutes or until tender.
5. Return vegetables to bowl; add vinegar and remaining ingredients. Toss gently to coat.
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