Roasted Beets and Carrots

By MJH

Ingredients

• Make Ahead:
• 44 fresh beets, trimmed
• 66 carrots, peeled, cut diagonally into 3/4-inch-thick slices
• 2tsp.2 tsp. olive oil
• 1/2cup1/2 cup KRAFT Classic CATALINA Dressing
• 2tsp.2 tsp. ground ginger
• The beets can be roasted and peeled in advance. Store in refrigerator up to 3 days before cutting into wedges and baking with carrots as directed.
• How To Prevent Beet Stains:

Preparation

Step 1

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 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.