RECIPES WITH BEETS AND CARROTS RECIPES

Name: Roasted Beets and Carrots
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 -3 medium beets; 4 -5 carrots; 1/2 cup olive oil, divided; 1/2 cup balsamic vinegar, divided; 2 teaspoons kosher salt, divided; 2 tablespoons turbinado sugar, divided (sugar in the raw)

ROASTED BEETS AND CARROTS RECIPE - FOOD.COM

Roasted Beets and Carrots Recipe - Food.com image

Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 -3 medium beets
4 -5 carrots
1/2 cup olive oil, divided
1/2 cup balsamic vinegar, divided
2 teaspoons kosher salt, divided
2 tablespoons turbinado sugar, divided (sugar in the raw)

Steps:

Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
Peel beets, slice into cubes approximately 1-2 inches square.
Spray baking pan with nonstick spray.
Mix carrots one more time, then empty gently into half of baking pan.
Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
Serve immediately.

Nutrition Facts : Calories 183.1, FatContent 18.1, SaturatedFatContent 2.5, CholesterolContent 0, SodiumContent 622.6, CarbohydrateContent 5.6, FiberContent 1.5, SugarContent 3.2, ProteinContent 0.7

HARVARD BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Harvard Beets Recipe: How to Make It - Taste of Home image

This pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories Side Dishes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 can (16 ounces) sliced beets
1/4 cup sugar
1-1/2 teaspoons cornstarch
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon grated orange zest

Steps:

Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.

Nutrition Facts : Calories 93 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 220mg sodium, CarbohydrateContent 23g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

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