Roasted Shallots, Beets and Carrots Roasted Shallots, Beets and Carrots

Roasted Shallots, Beets and Carrots Image Image by: Roasted Shallots, Beets and Carrots Image Author: Canadian Living

To slice beets accordion-style, place two wooden spoons parallel on a cutting board. Place each beet between the handles and slice. The knife will stop at the handles.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2012



Trim off any beet leaves. Wrap beets in foil; bake in 400ºF (200ºC) oven until easily pierced with knife, about 1-1/4 hours. Let cool enough to handle; peel off skins. Starting at top end and without cutting all the way through, cut beets into scant 1/4-inch (5 mm) thick slices, leaving root end intact.

Meanwhile, trim off tops and peel carrots; cut crosswise into thirds. On baking sheet, toss together beets, carrots, shallots, oil, salt and pepper. Bake on bottom rack of 400ºF (200ºC) oven, stirring once, until carrots and shallots are golden and beets are fork-tender, about 30 minutes.

Sprinkle vegetables with 1 tbsp of the dill, lemon zest and lemon juice; toss to coat. Transfer to serving dish; sprinkle with remaining dill.

Nutritional facts Per each of 6 servings: about

  • Fibre 4 g
  • Sodium 357 mg
  • Sugars 8 g
  • Protein 3 g
  • Calories 145.0
  • Total fat 7 g
  • Potassium 475 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g


  • Iron 10.0
  • Folate 29.0
  • Calcium 4.0
  • Vitamin A 78.0
  • Vitamin C 8.0
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Roasted Shallots, Beets and Carrots