A delicious vegetarian side dish that's made from only five ingredients: beets, carrots, cooking oil, balsamic vinegar and syrup.
Julie Van Rosendaal
September 16, 2013
large beets, tops trimmed
large carrots, peeled and cut into 1-inch chunks
Olive or canola oil
tablespoons balsamic vinegar
tablespoons honey or maple syrup
Wrap the beets in foil and roast them in the oven at 350°F for 1 1/2 hours. Set them aside until cool enough to handle.
Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a 15x10-inch baking pan. Roast for about 30 minutes, turning once or twice, until soft and carrots start to turn golden.
Combine the balsamic vinegar and honey in a large skillet, add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan.
When the beets are cool enough to handle, peel them with your fingers. Slice beets into wedges and place in skillet with carrots.
Heat vegetables over medium-high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediately, or cool and serve over a salad.
You don't need measurements - but I've listed the proportions that I used; you can adjust each accordingly. The vegetables could be roasted in advance, then reheated in the balsamic and honey on the stovetop just before serving.
- Wash beets and carrots before roasting/peeling.
- Cut the green tops off of beets before roasting; beet greens can be added to salads, steamed, sautéed, etc.
- Multi-tasking; peel and cut carrots while beets roasting; peel beets after roasting while carrots are roasting.
- To peel beets, I suggest wearing rubber gloves and peel under cold running water.
- The recipe works well while roasting a meat entrée; can roast veggies at the same time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.