Roasted Beets and Carrots Recipe

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Ingredients:

Serving

6 medium beets (2 1/2 lb with greens), trimmed , leaving 1 inch of stems attached
2 1/2 lb carrots, cut diagonally into 3/4-inch-thick slices
2 tbsp olive oil

Directions:

Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.
Cooks'note: Beets can be roasted and peeled 2 days ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	199.98 Kcal (837 kJ)
Calories from fat	42 Kcal
		% Daily Value*
Total Fat	4.67g	7%
Sodium	277.77mg	12%
Potassium	1218.78mg	26%
Total Carbs	37.79g	13%
Sugars	22.68g	91%
Dietary Fiber	11.34g	45%
Protein	5.67g	11%
Vitamin C	20.8mg	35%
Vitamin A	1.9mg	63%
Iron	1.9mg	10%
Calcium	92.6mg	9%

Amount Per 100 g
Calories	52.27 Kcal (219 kJ)
Calories from fat	10.98 Kcal
		% Daily Value*
Total Fat	1.22g	7%
Sodium	72.6mg	12%
Potassium	318.57mg	26%
Total Carbs	9.88g	13%
Sugars	5.93g	91%
Dietary Fiber	2.96g	45%
Protein	1.48g	11%
Vitamin C	5.4mg	35%
Vitamin A	0.5mg	63%
Iron	0.5mg	10%
Calcium	24.2mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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