Indulge in a culinary journey with our delightful collection of beetroot and carrot recipes, a vibrant symphony of flavors and colors. From earthy roasted roots to refreshing salads and delectable soups, our recipes showcase the versatility of these humble vegetables. Embark on a culinary adventure, exploring the diverse culinary expressions of beets and carrots, and discover new ways to tantalize your taste buds.
**Roasted Beets and Carrots:** Experience the simplicity and elegance of roasted beets and carrots, caramelized to perfection. Roasted Beets and Carrots with Goat Cheese pairs the sweetness of the vegetables with tangy goat cheese, while Roasted Beets and Carrots with Honey Glaze adds a touch of sweetness and crunch.
**Salads:** Dive into a refreshing medley of flavors with our vibrant salads. Beet and Carrot Salad with Feta and Pistachios offers a delightful contrast of textures and tastes. Carrot and Beet Salad with Ginger Dressing adds a zesty kick, while Beet, Carrot, and Apple Salad with Walnuts combines sweet and savory elements.
**Soups:** Warm up with a comforting bowl of our beetroot and carrot soups. Beet and Carrot Soup with Coconut Milk offers a creamy and aromatic experience, while Carrot and Beet Soup with Roasted Garlic brings a touch of smokiness. Beet and Carrot Soup with Barley adds a hearty and wholesome dimension.
**Other Delights:** Explore the versatility of beets and carrots in our diverse selection of recipes. Beet and Carrot Fritters offer a crispy and savory snack, while Beet and Carrot Hummus adds a colorful twist to classic hummus. Experiment with Carrot and Beet Falafel for a unique and flavorful plant-based dish.
Our collection of beetroot and carrot recipes promises a culinary adventure, catering to diverse tastes and preferences. Discover the endless possibilities of these colorful vegetables and elevate your meals to a new level of deliciousness.
ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE
Beets and carrots roasted in the oven, then simmered in an easy glaze and served.
Provided by Jen
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
- Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
- Peel and chop beets into 1-inch pieces.
- Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g
ROASTED BEETS AND CARROTS RECIPE
This super simple recipe makes for an unbelievably tasty and fun recipe. It is prepared in just minutes but tastes amazing! {WW 2 Points, Keto, Paleo, Vegan, Vegetarian, Whole 30, Gluten Free}
Provided by Ginny
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine the olive oil, balsamic vinegar, salt and rosemary in a small bowl and whisk together.
- Chop the beets and carrots. Toss with the olive oil mixture and spread out not a sheet pan.
- Roast beets and carrots for 20 minutes. I prefer to check them 10-15 minutes in and gently toss them so that more than one side gets toasty.
Nutrition Facts : ServingSize 1 cup, Calories 117 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 672 mg, Fiber 3 g, Sugar 7 g
HONEY ROASTED BEETS & CARROTS
Honey Roasted Beets & Carrots are an easy and healthy side dish. This simple recipe highlights the flavors of the vegetables with a touch of added sweetness.
Provided by The Creative Bite
Categories Side Dishes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°.
- Wash and peel the carrots nad beets. Chop the vegetables into even 1/2 inch pieces.
- Add the beets and carrots to a sheet pan and toss with olive oil and salt.
- Spread the vegetables out on the pan and roast at 450° for 20-25 minutes or until they are tender. The cooking time will vary based on the size of the vegetables.
- Meanwhile, in a small microwave safe bowl, melt the butter in the microwave. Whisk in the honey.
- Remove the beets and carrots from the oven and pour the honey butter mixture over them. Toss until they are well coated.
- Return to the oven for 5 minutes. Serve tossed with fresh herbs.
Nutrition Facts : Calories 84 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 253 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BEET AND CARROT LATKES
These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots.
Provided by Food Network Kitchen
Time 40m
Yield about 12 latkes
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F.
- Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley. Add the flour and egg and stir until thoroughly combined.
- Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
- Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
- Serve with sour cream.
GINGER BEETS AND CARROTS
I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS
Packed with color and flavor, these beautiful roasted beets and carrots in a honey-balsamic glaze are the perfect complement to any meal. Don't let cooking with beets intimidate you! When selecting your beets, choose those that weigh about 6 ounces each for ease of roasting and peeling. Prior to serving your balsamic beets and carrots, consider sprinkling gorgonzola or goat cheese on top for a creamy, cheesy flavor.
Categories Side Dish
Time 2h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
- Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
- In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
- Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots. Drizzle vegetables with honey-balsamic glaze, then top with basil.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize About 1 Cup, Sodium 290 mg, Sugar 14 g, TransFat 0 g
BEETS WITH CARROTS IN A LIME VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a steamer basket over medium boiling salted water, lightly steam the carrots and beets until tender and cooked through, about 12 minutes for the carrots and 1520 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bitesize slices. Cut carrots on the diagonal.
- Mix vegetables in a large bowl along with the cucumber.
- Combine the dressing ingredients in a small bowl. Pour the dressing over the vegetables and toss to coat. Chill the salad until ready to serve.
EASY ROASTED BEETS AND CARROTS
Experience the satisfying taste of our Easy Roasted Beets with Carrots. This simple as 1-2-3 Easy Roasted Beets and Carrots recipe gets its delicious flavor from CATALINA Dressing, ginger and other flavorful ingredients.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h45m
Yield 10 servings, about 3/4 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
- Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
- Bake 15 min. or until vegetables are tender.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.8812 g
ROASTED BEETS AND CARROTS
Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!
Provided by Susiecat too
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
- Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
- Peel beets, slice into cubes approximately 1-2 inches square.
- Spray baking pan with nonstick spray.
- Mix carrots one more time, then empty gently into half of baking pan.
- Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
- Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
- Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
- Serve immediately.
LOVELY BEETS AND CARROTS
The red and orange colors of shredded beets and carrots make this a beautiful centerpiece with a crisp texture and tangy flavor.
Provided by Sharon123
Categories Brunch
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely grate the beet and then the carrot to yield abuot 1 1/2 cups of each.
- Place in separate bowls and set aside.
- Grate the ginger finely and combine it with the oil, vinegar, and garlic.
- Toss the beets with half of the dressing and add salt and pepper to taste.
- Mix together the scallion, carrots, and the remaining dressing.
- Add salt and pepper, if you desire.
- Arrange the lettuce on a platter, mound the carrot mixture in the center, and spoon the beets around it.
- Serve chilled or at room temperature.
- Enjoy!
ROASTED BEETS AND CARROTS
An easy Roasted Beets and Carrots recipe.
Categories Vegetable Side Roast Christmas Thanksgiving Vegetarian High Fiber Root Vegetable Beet Carrot Fall Winter Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
- Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
- Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
- While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
- Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.
Tips:
- Select the Best Beets and Carrots: Choose beets that are firm, smooth, and deep in color. For carrots, look for ones that are straight, firm, and have a bright orange color.
- Prepare the Vegetables Properly: Before cooking, scrub the beets and carrots thoroughly to remove any dirt. Peel the beets and cut them into 1-inch cubes. Cut the carrots into similar-sized pieces.
- Use a Variety of Cooking Methods: Beets and carrots can be roasted, steamed, boiled, or sautéed. Each method yields a slightly different texture and flavor.
- Enhance the Flavor: Add herbs, spices, or citrus to enhance the natural sweetness of the beets and carrots. Some popular options include thyme, rosemary, garlic, lemon zest, or balsamic vinegar.
- Serve as a Side Dish or Main Course: Roasted beets and carrots make a delicious and colorful side dish for grilled meats or fish. They can also be served as a main course with a grain or legume.
Conclusion:
Beets and carrots are versatile and nutritious vegetables that can be enjoyed in a variety of ways. Whether you're roasting them, steaming them, or adding them to salads or soups, these colorful root vegetables are a great addition to any meal. So next time you're looking for a healthy and flavorful side dish or main course, consider using beets and carrots. You won't be disappointed!
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