Roast Beet and Carrot with Mustard Dressing

• 6 carrots, scrubbed and cut into large pieces Target 2 lb For $3.00 thru 02/06
• 6 medium beetroot, scrubbed and quartered
• 2 tablespoons oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh thyme
• sea salt, to taste
• black pepper, to taste
• KRAFT Classic Mayonnaise
• 1/3 cup milk
• 2 tablespoons sour cream
• 1 tablespoon seeded mustard
• extra chopped thyme

1. Combine carrots and beetroot in a lined baking dish and drizzle with combined oil and vinegar.
2. Sprinkle with thyme, salt and pepper.
3. Bake in a hot oven 200 degrees C for 35 - 45 minutes or until the vegetables are tender.
4. Whisk together the mayonnaise, milk, sour cream and mustard to form a dressing, then drizzle over the warm vegetables.
5. Sprinkle with thyme and serve.
6. Delicious warm or cold.

carrots, beetroot, oil, balsamic vinegar, thyme, salt, black pepper, mayonnaise, milk, sour cream, seeded mustard, thyme

Taken from www.kraftrecipes.com/recipes/roast-beet-carrot-mustard-dressing-103971.aspx (may not work)