• 3 medium beets
• 1 pound carrots, cut diagonally into ¼-inch-thick slices
• Olive oil no-stick cooking spray
• ½ teaspoon Dierbergs sugar
• Coarse salt and freshly ground black pepper
• 2 tablespoons white balsamic vinegar or lemon juice
• 2 tablespoons minced shallot
• 1 tablespoon Dierbergs extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Peel and trim beets; cut in half from stem to root. Place cut-side down; slice ½ inch thick.

 

Place beets and carrots in single layer on foil-lined jellyroll pan. Lightly coat with cooking spray and season with sugar, salt and pepper; toss until well mixed.

 

Roast in 450°F. oven stirring occasionally until vegetables are tender, about 20 to 25 minutes.

 

In small bowl, whisk together remaining ingredients; toss with hot vegetables until well mixed.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 77
Cholesterol: 0 mg
Fat: 3 g
Sodium: 254 mg
Carbohydrates: 13 g
Protein: 1 g
Fiber:
Saturated Fat: N/A