Ingredients55 m servings 68 cals
- Preheat oven to 400 degrees F (200 degrees C).
- Combine beets, carrots, and onion in a casserole dish. Pour vinegar over vegetable mixture; season with salt and pepper. Cover dish with aluminum foil.
- Bake in the preheated oven until vegetables are tender, about 40 minutes.
Per Serving: 68 calories; 0.3 g fat; 15.2 g carbohydrates; 2 g protein; 0 mg cholesterol; 188 mg sodium. Full nutrition
ReviewsRead all reviews 8
I AM NOT a beet eater but this recipe looked like it could mask some of the dirt taste that beets mimic so well. The carrots and onions would be a distraction and, when I studied the recipe, I r...
Hubby Loved it Mom and I liked it. I couldn't find purple carrots but loved the color contrast of the Beet and Carrot. Mom and I are not root vegetable fans and still we enjoyed this dish.
Truly an excellent recipe, though we felt we had to add olive oil to the ingredients to hold the moisture in. The beets were very large so we par-boiled them, as well as the carrots, then cut t...
This was good and very easy. I didn't use purple carrots since I had regular carrots on hand. Would like to try it with the purple carrots and I love beets.
We have made this recipe twice this summer as we have harvested beets fresh from the garden. It is fantastic! The salt and pepper seasoning brings out the best of flavors. We will be making it a...
I made this for supper tonight & it was absolutely delicious!! My husband & I were fighting over who got the last of this stuff!! Neither one of us like canned or pickled beets but roasting them...