Roasted Carrots and BeetsSubmitted by: SIORANTH
1 lb of gold beets with greens attached
1 lb of carrots
4 T balsamic vinegar
4 cloves garlic, minced
4 slices center-cut bacon, cooked and crumbled
1 tsp olive oil
2 oz blue cheese crumbles
Wash and trim beets, leaving about 1 inch of stalk attached. Peeling beets is easier after roasting.
Reserve and wash greens removing any large stalks and then roughly chop.
Wash, trim, and peel carrots.
Spray a large piece of aluminum foil with Pam, Wrap beets and carrots inside and place in an oven-proof baking dish or on a cookie sheet to avoid spills. Bake for about an hour or until the beets are soft and cooked through. Leave wrapped until ready to serve.
In a large skillet heat olive oil over medium-high heat and then saute garlic and onion lightly for a few minutes. Add the greens and lower the heat, cooking until the greens are wilted. Remove from heat and place in a large bowl.
Peel the beets, then chop beets and carrots. Toss greens and roasted vegetables with bacon, blue cheese, and balsamic and serve.
Serving Size: Makes 8 servings (134 grams each)
Number of Servings: 8
Recipe submitted by SparkPeople user SIORANTH.