Best Ginger Beets And Carrots Recipes

GINGER BEETS AND CARROTS

Ginger Beets and Carrots image

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

Ingredients

1-1/2 cups thinly sliced fresh carrots
1-1/2 cups thinly sliced fresh beets
4 teaspoons olive oil
1-1/2 teaspoons honey
1-1/2 teaspoons ground ginger
3/4 teaspoon soy sauce
1/2 teaspoon sea salt
1/2 teaspoon chili powder

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

CITRUS-GINGER ROASTED BEETS AND CARROTS

Citrus-Ginger Roasted Beets and Carrots image

Beets and carrots are roasted in a citrus ginger sauce, yielding an earthy, tangy side dish.

Provided by bjalg

Categories Side Dish Vegetables Carrots

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

4 beets, peeled and sliced
3 large carrots, peeled and quartered
1 tablespoon olive oil
1 teaspoon sea salt
⅓ cup fresh pink grapefruit juice
¼ cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon ground ginger
½ teaspoon soy sauce
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
Bake the vegetables in the preheated oven for 15 minutes.
Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 14.3 g, Fat 4.7 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 386.3 mg, Sugar 8.5 g