Yield: 4-5 side portions
1 # carrots
2lbs beets, any variety, trimmed
1 tbl. Olive oil
1 tsp salt
1 tsp pepper
2 Tbl balsamic vinegar
1 Tbl chopped fresh rosemary
2 Tbl honey (optional)
Heat oven to 350
Clean beets and trim any stems or roots. Wrap tightly in aluminum foil. Bake for 45-60 minutes, or until it can be easily pierced with a fork. Cooking time can vary greatly depending on the size of the beet. Peel the cooked beets (be sure to wear gloves if you opted for red beets). Slice beets into 1-inch wedges. **Pro tip: The beet roasting really slows down this recipe. As a time-saver, I usually toss the beets in the oven the night before while I’m cleaning up dinner. I always set a timer because once I leave the kitchen, I immediately forget I was pre-cooking.
Peel carrots and cut into 2-inch pieces. Toss in olive oil with rosemary and a pinch of salt and pepper. Place on a baking sheet and roast until tender, about 15-20 minutes.
Add sliced beets to the carrot along with balsamic, toss to combine, and return to oven for 5 minutes. Serve warm with an optional drizzle of honey. Beets and carrots have plenty of natural sugar so they might not necessarily need the honey, but if they are on the earlier side, a little honey will elevate this dish.
Thinking about trying this recipe? All veggies are 50% off in the Farm Market!
