Roasted Beets and Carrots

By carol gorman

Ingredients

• 4 fresh beets, trimmed
• 6 carrots, peeled, cut diagonally into 3/4-inch-thick slices
• 2 tsp. olive oil
• 1/2 cup KRAFT CATALINA Dressing
• 2 tsp. ground ginger

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.