RECIPE: Roasted Beets & Carrots

October 4, 2013 at 8:09 am · Filed under Halloween & Fall, Recipes, Thanksgiving & Fall, Vegetables-Salads-Herbs

Roasted beets and carrots: colorful,
healthful, tasty. Photo courtesy Love Beets.

We love this dish for the harvest season. It evokes the Halloween and the harvest moon. And root vegetables are good for you as well as pretty. They’re filled with antioxidants, fiber and vitamins.

While we love all of the beautiful varieties of beets we find at farmers markets, packaged, precooked beets are a real time saver.

This recipe is courtesy Love Beets. It can be customized with three different favors: garlic and caraway, orange and maple syrup or capers and parsley.

Preparation time 5 minutes, cooking time 15-20 minutes.

RECIPE: ROAST BEETS & CARROTS THREE WAYS

Ingredients For 4 Servings

Garlic & Caraway Recipe

9 ounce pack cooked beets

9 ounce large carrots cut into matchsticks (thick julienne)

2 cloves garlic, thinly sliced

1 teaspoon caraway seeds

Olive oil

Orange & Maple Syrup Recipe

9 ounce package cooked beets, each beet cut into 4 pieces

9 ounce large carrots cut into matchsticks (thick julienne)

Zest and juice of 1 orange

1 tablespoon maple syrup

2 tablespoons butter

Capers & Flat Leaf Parsley Recipe

9 ounce pack cooked beets, each beets cut into 4

9 ounce large carrots cut into matchsticks (thick julienne)

2 tablespoons olive oil

1 tablespoon capers, rinsed and roughly chopped

2 tablespoons flat leaf parsley roughly chopped

Preparation

Garlic & Caraway Recipe

1. PREHEAT the oven to 425°F.

2. LAY the beets and carrots in a baking dish, sprinkle the garlic and carawayover them and drizzle with olive oil.

3. BAKE for 15-20 minutes, until the vegetables are tender.

Orange & Maple Syrup Recipe

1. PREHEAT the oven to 425°F.

2. LAY the beets and carrots in a baking dish. Drizzle the maple syrup and orange juice over them; then sprinkle with orange zest and dot with butter.

3. BAKE for 15-20 minutes, until the vegetables are tender.

The original, wild carrots were purple! You can buy the seeds for this “Kaleidescope Mix” from Burpee.com.

Capers & Flat Leaf Parsley Recipe

1. PREHEAT the oven to 425°F.

2. LAY the beets and carrots in a baking dish. Drizzle with olive oil and bake for 15-20 minutes, until the vegetables are tender.

3. REMOVE from the oven and stir in the capers and parsley.

CARROT TRIVIA
Carrots are native to the Mediterranean. Early Romans ate them wild, then cultivated them.

The original carrots were purple, not orange. Today’s ubiquitous orange carrot was bred in Holland in the late 16th century. You can find heirloom purple carrots and other colors at some farmers markets. A mutant strain of white carrots—the same pale color as parsnips—is also grown.

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