Gingered Beets and Carrots

Featured in the Honolulu Star-Advertiser on January 29, 2014.



Gingered Beets and Carrots

  • 4 large beets, peeled and sliced
  • 3 large carrots, peeled and quartered
  • 2 tablespoons olive oil, divided
  • 1 teaspoon sea salt
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh Meyer lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons fresh ginger or to taste
  • 1/2 teaspoon shoyu


  1. Preheat oven to 400°F.
  2. Reserve half a beet and half a carrot (approximately 1/2 cup each) for the dressing.
  3. Place the remaining beets and carrots in a 9 x 13-inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat.
  4. Cover the dish with aluminum foil.
  5. Bake for 15 minutes.
  6. Meanwhile, place the reserved beets and carrots into a blender.
  7. Add the orange juice, lemon juice, vinegar, honey, ginger, shoyu, and remaining 1 tablespoon olive oil.
  8. Blend until smooth.
  9. Pour over vegetables, then re-cover, and continue cooking until the vegetables are tender, about 45 minutes.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
100 calories, 4.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 400 mg sodium, 14 g carbohydrate, 3 g fiber, 10 g sugar, 1 g protein  


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