ROASTED 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

ROASTED BEETS RECIPE | INA GARTEN | FOOD NETWORK

Roasted Beets Recipe | Ina Garten | Food Network image

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories side-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Steps:

Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

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