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RECIPE
12 INGREDIENTS 7 STEPS 1hr 5min

Roasted Beetroot and Carrot

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.
Roasted Beetroot and Carrot Recipe | SideChef
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 is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
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Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
1hr 5min
Total Time
$2.20
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Vegetables

6 1/2 cups
Beets , washed
3 cups
Carrots , washed
2 1/2 Tbsp

Dressing

1/3 cup
3 Tbsp
Distilled White Vinegar
to taste

Cabbage slaw

1 cup
White Cabbage , finely sliced
3 Tbsp
Red Onions , finely sliced
3 Tbsp
Carrots , grated
or Julienned Carrot
to taste
to taste
Freshly Ground Black Pepper
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
874
FAT
65.3 g
PROTEIN
10.2 g
CARBS
70.0 g

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 1/2 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 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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Nutrition Per Serving
Calories
874
% Daily Value*
Fat
65.3 g
84%
Saturated Fat
9.4 g
47%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
70.0 g
25%
Fiber
20.9 g
75%
Sugars
44.3 g
--
Protein
10.2 g
20%
Sodium
526.1 mg
23%
Vitamin D
--
--
Calcium
175.2 mg
13%
Iron
4.7 mg
26%
Potassium
2315.5 mg
49%
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