- Serves: 6
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 110 cal
- 6g fat (2.5g sat)
- 10mg chol
- 290mg sodium
- 15g carb
- 4g fiber
- 2g protein
Ingredients
- 6 medium or 4 large beets, greens trimmed and stems left on
- 6 medium carrots, peeled and cut in half lengthwise, then quartered
- 2 teaspoons olive oil
- 2 tablespoons melted butter
- 1/4 cup orange or tangerine juice
- Salt and pepper, to taste
- 2 tablespoons chopped fresh dill
Directions
Preheat oven to 400º F.
Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.
Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender.
Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.
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