Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 pound (4 medium) beets

  3. 3/4 pound carrots

  4. 2 tbs lemon juice Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 425 degrees Pour olive oil in a medium bowl Peel and chop beets into 1 ½-inch chunks; cut carrots on the diagonal into 1 ½-inch pieces Toss beets and carrots in oil Scatter on a rimmed baking sheet Roast for 20 minutes or until beets and carrots are tender Serve warm over 1 cup of salad greens Drizzle with lemon juice and freshly ground pepper Serves 4 Per Serving: Calories 75, Calories from Fat 22, Total Fat 2.4g (sat 0.3g), Cholesterol 0mg, Sodium 88mg, Carbohydrate 11.5g, Fiber 3.2g, Protein 3.2g


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