Roasted Beets & Carrots

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4 beets, trimmed

6 carrots

2 tsp. olive oil

1/2 cup Kraft Catalina Dressing

2 tsp. ground ginger


1. Heat oven to 425°F.

2. Wrap each beet in foil. Bake 1 hour. Meanwhile, peel carrots cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)

3. Remove beets from oven cool. (Do not unwrap.) Meanwhile, place carrots in large shallow baking dish. Drizzle with oil toss to coat. Bake 30 min.

4. Unwrap beets remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots along with combined dressing and ginger toss to coat. Bake 10 to 15 min. or until vegetables are tender.

Bon Appetit!

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