Roasted Beetroot with Carrots is your simple way to have a healthy and delicious dinner. We love the sweet and savory combination of beets and carrots with sea salt and freshly ground black pepper. Aromatic onion is an essential ingredient in this colorful holiday table-worthy side dish recipe.
Total Time
1hr 5min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
2
Ingredients
Vegetables
•
6 1/2
cups
Beets
, washed
•
3
cups
Carrots
, washed
•
2 2/3
Tbsp
Olive Oil
Dressing
•
1/3
cup
Olive Oil
•
3 1/3
Tbsp
Distilled White Vinegar
•
to taste
Salt
•
to taste
Ground Black Pepper
Cabbage slaw
•
1
cup
White Cabbage
, finely sliced
•
3
Tbsp
Red Onions
, finely sliced
•
3
Tbsp
Carrots
, grated
or Julienned Carrot
•
to taste
Sea Salt Flakes
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 200 degrees C (400 degrees F) steam roast.
2.
Pat dry the Carrots (3 cups) and Beets (6 1/2 cups), leave whole and unpeeled. Coat evenly with Olive Oil (2 2/3 Tbsp).
3.
Arrange the beetroots on the roasting tray and put them on shelf 2. Roast for 10 minutes.
4.
Remove the tray from the oven and add carrots. Roast them for 40 more minutes.
5.
In a small bowl, combine Olive Oil (1/3 cup), Distilled White Vinegar (3 1/3 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Mix well and set aside. In a large bowl, combine White Cabbage (1 cup), Red Onions (3 Tbsp), Carrots (3 Tbsp), Sea Salt Flakes (to taste), and Freshly Ground Black Pepper (to taste), set them aside for serving.
6.
Remove vegetables from the oven and cover with foil. Allow resting for 10-15 minutes. Peel beetroots while still warm.
7.
Cut carrot and beetroot on angle or wedges, season, then toss in the dressing. Can be served warm or cold. Serve with cabbage slaw.
Author's Notes
Yields 2-4 servings.
Use larger carrots so they roast at the same time as beetroot.
Nutrition Per Serving
CALORIES
874
FAT
65.3 g
PROTEIN
10.2 g
CARBS
70.0 g
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