Roasted Beets and Carrots
User Reviews
5
Roasted Beets and Carrots
Description
Roasted Beets and Carrots utilizes whole beets wrapped in foil and sliced carrots roasted separately on a baking sheet. The beets roast until tender enough to peel easily, while the carrots develop a slight caramelization in 30 minutes. Both vegetables are combined and tossed in a maple vinaigrette composed of maple syrup, Dijon mustard, and champagne vinegar.
The result is a dish with soft, sweet, and earthy root vegetables balanced by a bright, mildly tangy, and sweet vinaigrette. The roasting method enhances natural sweetness while the foil wrapping of the beets preserves moisture and eases peeling. The dish is optionally garnished with fresh parsley for a hint of herbal freshness.
Serving warm brings out the depth of flavors as the vinaigrette melds with the roasted vegetables. This preparation is suitable alongside roasted meats or as part of a vegetable side for a seasonal meal.
Tip: Use similar-sized beets and evenly sliced carrots for uniform cooking. Avoid overcrowding the baking sheet to ensure roasting rather than steaming. Wrapping beets in foil locks in moisture and helps make peeling straightforward after baking.
Ingredients
- 4 beet trim stem, leaving 1 inch
- 2 cup carrot peeled and sliced
- 2 Tablespoon olive oil
- salt to taste
- black pepper to taste
- parsley optional, freshly chopped
Maple Vinaigrette
- 2 Tablespoon maple syrup
- 1 Tablespoon Dijon mustard
- 2 Tablespoon champagne vinegar
Instructions
- Preheat oven to 425 F. Coat beets lightly with olive oil. Wrap tightly in aluminum foil and place on a foil-lined baking sheet. On the other half of the baking sheet, place the sliced carrots and drizzle some olive oil.
- Roast carrots for only 30 minutes, remove them from the oven and return the beets back to the oven. Roast beets until tender and easily pierced with a knife, about 1 hour total. Remove from the oven and let cool for about 10 minutes.
- Slip off the skins with a paring knife and cut the stem. Slice beets in 1/2" slices, and then half each slice.
- Place roasted beets and carrots in a serving bowl, season with salt, black pepper and pour the maple vinaigrette. Toss to coat. Garnish with freshly chopped parsley. Serve warm.
Maple Vinaigrette
- Mix all ingredients in a small mixing bowl until well combined.
Notes
- Wrap beets tightly in foil to trap steam and prevent drying during roasting, making them tender and easier to peel.
- Choose beets of similar size and slice carrots evenly to ensure consistent cooking times.
- Avoid overcrowding the baking sheet so the vegetables roast instead of steaming, preserving caramelization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 160mg | 7% |
| Potassium | 494mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 10719IU | 214% |
| Vitamin C | 8mg | 9% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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