Mix all ingredients together, except the tarragon and pecans.
3
Layer the sliced beets and carrots on a roasting pan. Roast for 25 minutes, turning occasionally.
4
Remove from the oven and sprinkle with pecans and tarragon before serving.
Nutrition Facts
6 servings
Serving size
½
Amount per serving
Calories97
% Daily Value *
Total Fat6g8%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol0mg
Sodium225mg10%
Total Carbohydrate11g4%
Dietary Fiber 4g15%
Total Sugars 7g
Protein2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3small beets, peeled and thinly sliced
3carrots, peeled and thinly sliced
salt, to taste
2tspextra virgin olive oil(omit for diabetics)
¼cuppecans, toasted and chopped
1tbspfresh tarragon, chopped (optional)
Directions
1
Preheat the oven to 400°F.
2
Mix all ingredients together, except the tarragon and pecans.
3
Layer the sliced beets and carrots on a roasting pan. Roast for 25 minutes, turning occasionally.
4
Remove from the oven and sprinkle with pecans and tarragon before serving.
AuthorLife and Health Network