Ingredients
1
Reynolds® Oven Bag, Large Size
1
tablespoon flour
1
tablespoon olive oil
3
medium to large fresh beets
1/2
cup julienne or match stick carrots
2
tablespoons olive oil
1 1/2
tablespoons red wine vinegar
2
tablespoons, chopped cilantro
2
green onions, sliced
1
garlic clove, minced
1 1/2
teaspoons sugar
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray. Add flour and olive to oven bag; gently squeeze bag to mix ingredients.
Remove beet greens, leaving 2-inch stems and skin on beets. Wash beets; place in oven bag.
Close bag with nylon tie. Cut six 1/2-inch slits in bag near tie. Tuck ends of bag in pan.
Bake 45 to 55 minutes or until beets are tender when pierced with a fork. Let stand 10 minutes. Carefully cut bag open and let beets cool slightly. When cool enough to handle, remove skin from beets.
Cut beets into 1/2 -inch cubes; place in small bowl. Stir in remaining ingredients. Refrigerate at least 1 hour.
