Purple Beet, Carrot, and Onion Medley

A delicious combination of purple veggies. They each retain their unique flavor while complementing each other nicely.

Original recipe makes 4 servings

Ingredients

3 beets, sliced
3 large purple carrots, sliced
1 cup sliced red onion
3 tablespoons apple cider vinegar
coarse salt to taste
ground black pepper to taste

  • PREP

    15 mins

  • COOK

    40 mins

  • READY IN

    55 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine beets, carrots, and onion in a casserole dish. Pour vinegar over vegetable mixture; season with salt and pepper. Cover dish with aluminum foil.
  3. Bake in the preheated oven until vegetables are tender, about 40 minutes.

Nutrition

Calories: 68 kcal
Carbohydrates: 15.2 g
Cholesterol: 0 mg
Fat: 0.3 g
Fiber: 4 g
Protein: 2 g
Sodium: 188 mg

Related Recipes:

Beet, Orange and Apple Salad Ukrainian Salat Vinaigrette (Beet Salad) Nicole’s Balsamic Beet and Fresh Spinach Salad SARALEE’S Beet Salad Pickled Red Beet Eggs Baby Beet Salad Marinated Beet Salad Roasted Beets, Apples, and Fennel Beet and Carrot Lentil Salad Purple Monstrosity Fruit Smoothie