Ultimate Roasted Beets And Carrots Recipes

PURPLE BEET, CARROT, AND ONION MEDLEY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine beets, carrots, and onion in a casserole dish. Pour vinegar over vegetable mixture; season with salt and pepper. Cover dish with aluminum foil.
• Bake in the preheated oven until vegetables are tender, about 40 minutes.

CITRUS-GINGER ROASTED BEETS AND CARROTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
• Bake the vegetables in the preheated oven for 15 minutes.
• Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

LOVELY BEETS AND CARROTS

Steps:

• Coarsely grate the beet and then the carrot to yield abuot 1 1/2 cups of each.
• Place in separate bowls and set aside.
• Grate the ginger finely and combine it with the oil, vinegar, and garlic.
• Toss the beets with half of the dressing and add salt and pepper to taste.
• Mix together the scallion, carrots, and the remaining dressing.
• Add salt and pepper, if you desire.
• Arrange the lettuce on a platter, mound the carrot mixture in the center, and spoon the beets around it.
• Serve chilled or at room temperature.
• Enjoy!

ROASTED BEETS AND CARROTS

Steps:

• 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.

ROASTED BEETS

Steps:

• Preheat the oven to 375°F. Wash the beets well and put them in a roasting pan, still wet; cover the pan with foil. Bake until soft, about 45 minutes (use a thin-bladed knife to pierce through the foil and into the beets to test for doneness). Remove the beets, then allow them to cool a bit.
• When the beets are cool enough to handle, peel them (the peels will slip off easily), then slice or dice them, as you prefer. Toss with olive oil, salt, and pepper, garnish with the parsley, and serve warm or at room temperature.

ROASTED BEETS & CARROTS

Steps:

• Preheat oven to 375°F.
• Lightly spray your prepared carrots with veggie oil (I use Olive oil) and place in a casserole dish large enough to accommodate the beets as well.
• Mix Catalina dressing with the ginger.
• Add beets to the carrots along with the dressing.
• Toss.
• Place in heated oven for approx 20-25 minutes or until heated through and lightly glazed.
• If you want them well browned place under broiler (6" from heat source) for the last 10 minute.
• Turn them over a couple of times as they are baking.
• Wonderful served with pork or chicken.

ULTIMATE ROASTED BEETS AND CARROTS

Steps:

• 1. Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them (you can also steam them in the microwave). Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
• 2. Now add the flavorings while the vegetables are still hot. Place the carrots and beets in an oven proof dish and toss with half the smashed garlic and some olive oil, then lightly season. Add the thyme leaves rosemary balsamic vinegar salt and pepper and toss again. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden.