Boistfort Valley Farm
Community Supported Recipe Box

ROASTED BEETS AND CARROTS

ingredients

  • 1 bunch golden beets, trimmed, leaving 1 inch of stems attached
  • 1 bunch carrots, cut diagonally into 3/4-inch-thick slices
  • 2 tablespoons olive oil

procedure

active: 35 min
total: 2 1/2 hr
dish: side
season: summer

Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 hour depending on the size of the beets.

Toss carrots with oil and salt and pepper to taste in a shallow baking pan.

Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.

While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into wedges.

Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

Gourmet, February 2002, Gourmet Entertains (from Epicurious.com)

BoistfortValleyFarm.com/recipes