Description
This Roasted Beets and Carrots recipe features tender, sweet root vegetables roasted to perfection and tossed in a vibrant maple-Dijon vinaigrette. The beets are wrapped and roasted separately for tenderness, while carrots develop a caramelized sweetness. Finished with fresh parsley, this dish makes an elegant and healthy side perfect for any meal.
Ingredients
Scale
Vegetables
- 4 beets, trimmed with 1 inch stem remaining
- 2 cups carrots, peeled and sliced
For Roasting
- 2 tablespoons olive oil
- Salt and pepper, to taste
Maple Vinaigrette
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons Champagne vinegar
Garnish
- Freshly chopped parsley, for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Lightly coat the beets with olive oil, then wrap them tightly in aluminum foil. Place the wrapped beets on one half of a foil-lined baking sheet. Arrange the sliced carrots on the other half and drizzle with olive oil.
- Roast the Vegetables: Roast the carrots in the oven for 30 minutes, then remove them from the oven. Return the beets to the oven and continue roasting for an additional 30 minutes, or until the beets are tender and can be easily pierced with a knife (approximately 1 hour total roasting time for beets).
- Cool and Prepare Beets: Remove the beets from the oven and allow them to cool for about 10 minutes. Once cool enough to handle, slip off the skins using a paring knife and cut off the stem. Slice the beets into ½-inch slices, then halve each slice for smaller pieces.
- Make Maple Vinaigrette: In a small bowl, whisk together the maple syrup, Dijon mustard, and Champagne vinegar until the mixture is well combined and emulsified.
- Toss and Serve: In a serving bowl, combine the roasted beets and carrots. Season with salt and black pepper to taste. Pour the maple vinaigrette over the vegetables and toss gently to coat them evenly. Garnish with freshly chopped parsley if desired and serve warm.
Notes
- Be sure to wrap beets tightly in foil to steam during roasting for tender results.
- Carrots roast faster than beets, so remove them early to avoid overcooking.
- If fresh parsley is unavailable, other fresh herbs like thyme or chives can work as garnish.
- This dish can be served warm or at room temperature.
- Use Champagne vinegar for a mild, fruity acidity; white wine vinegar can be an alternative.
