Roasted Beets and Carrots



what you need:

4 beets (1 lb./450 g), trimmed
6 carrots (1-1/4 lb./565 g)
2 tsp. olive oil
1/2 cup Kraft Calorie-Wise Catalina Dressing
2 tsp. ground ginger make it
HEAT oven to 425°F.

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.)

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.

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.

Make Ahead:

Beets can be cooked and peeled ahead of time. Store in tightly covered container in refrigerator up to 3 days.

How to Prevent Beet Stains

When handling cooked or canned beets, it’s easy to stain your hands and cutting board a bright pink colour from the juices. To prevent this, wear disposable latex gloves when handling cooked beets and cut them on a large glass or ceramic plate rather than on a cutting board.