Directions:
- Place beet quarters on a 12-inch square piece of aluminum foil. Drizzle with 2 tablespoons oil; sprinkle with rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold up sides, forming a bowl; place bowl in 1 end of a large roasting pan, and set aside.
- Cut tops from carrots, leaving 2-inch stems. Scrape carrots, and set aside.
- Cut an X in top of 4 unpeeled shallots; cut remaining 4 shallots in half lengthwise.
- Toss together carrots, shallots, potato, turnip, remaining 6 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon pepper. Place on opposite end of roasting pan from beets.
- Bake at 450° for 40 minutes or until vegetables are tender. Toss together beets and other vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.22 Kcal (1738 kJ) | ||
| Calories from fat | 126.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.04g | 22% | |
|---|---|---|---|
| Sodium | 286.48mg | 12% | |
| Potassium | 1605.12mg | 34% | |
| Total Carbs | 68.21g | 23% | |
| Sugars | 29.38g | 118% | |
| Dietary Fiber | 14.88g | 60% | |
| Protein | 9.64g | 19% | |
| Vitamin C | 36.5mg | 61% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.4mg | 19% | |
| Calcium | 152mg | 15% | |
| Amount Per 100 g | |||
| Calories | 78.8 Kcal (330 kJ) | ||
| Calories from fat | 23.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 22% | |
|---|---|---|---|
| Sodium | 54.37mg | 12% | |
| Potassium | 304.62mg | 34% | |
| Total Carbs | 12.94g | 23% | |
| Sugars | 5.58g | 118% | |
| Dietary Fiber | 2.82g | 60% | |
| Protein | 1.83g | 19% | |
| Vitamin C | 6.9mg | 61% | |
| Vitamin A | 0.4mg | 76% | |
| Iron | 0.7mg | 19% | |
| Calcium | 28.8mg | 15% | |
* 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.
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