Roasted Carrots and Beets

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 107.2
  • Total Fat: 3.5 g
  • Cholesterol: 7.7 mg
  • Sodium: 296.1 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 5.0 g

View full nutritional breakdown of Roasted Carrots and Beets calories by ingredient
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Number of Servings: 8


    1 lb of gold beets with greens attached
    1 lb of carrots
    4 T balsamic vinegar
    4 cloves garlic, minced
    1 onion
    4 slices center-cut bacon, cooked and crumbled
    1 tsp olive oil
    2 oz blue cheese crumbles


Preheat oven to 400F.

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.

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