Roasted Beetroot and Carrot

12 INGREDIENTS • 7 STEPS • 1HR 5MINS

Roasted Beetroot and Carrot

Recipe

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.

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Roasted Beetroot and Carrot

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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.

Electrolux APAC

Elextrolux is a leader of sustainable and easy to use kitchen appliances

http://www.electrolux.com

1HR 5MINS

Total Time

$2.20

Cost Per Serving

Ingredients

Servings

2

us / metric

Vegetables

6 1/2 cups

Beets, washed

3 cups

Carrots, washed

2 2/3 Tbsp

Dressing

1/3 cup

3 1/3 Tbsp

Distilled White Vinegar

to taste

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 season

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

874

Fat

65.3 g

Protein

10.2 g

Carbs

70.0 g

Love This Recipe?

Roasted Beetroot and Carrot

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Electrolux APAC

Elextrolux is a leader of sustainable and easy to use kitchen appliances

http://www.electrolux.com

Author's Notes

Yields 2-4 servings.

Use larger carrots so they roast at the same time as beetroot.

Cooking Instructions

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step 1

Preheat the oven to 200 degrees C (400 degrees F) steam roast.

step 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).

step 3

Arrange the beetroots on the roasting tray and put them on shelf 2. Roast for 10 minutes.

step 4

Remove the tray from the oven and add carrots. Roast them for 40 more minutes.

step 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.

step 6

Remove vegetables from the oven and cover with foil. Allow resting for 10-15 minutes. Peel beetroots while still warm.

step 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.

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