Organic Recipe Friday: Roasted Carrots & Beats

Simple and Delicious

Often in the summer, simple dishes are the most appealing. Tomatoes, basil, fresh mozzarella and balsamic vinegar. Grilled veggies. Gazpacho. Letting the fresh flavors of locally grown produce shine and avoiding an evening in the kitchen are an irresistible combination.

With that in mind, I recently washed, oiled and salted a couple of root vegetables, popped them in the oven and returned a bit later to enjoy something delicious and colorful.

Roasted Carrots and Beets

Serves 2-3 as a side dish

• 4-5 small beets
• 1 tablespoon olive oil
• 20 small carrots (left whole), or fewer larger carrots (cut into chunks)
• 2 pinches of sea salt
• 1 tablespoon fennel fronds, chopped

Preheat oven to 425. Wash and dry beets. Slice off each end and wrap beats in aluminum foil. Bake for 50 minutes (until a fork slides through easily). While the beets cool, wash little carrots well (or wash and chop larger carrots). Slice off each end, put in a bowl and drizzle with olive oil. Stir to coat carrots with oil. Empty onto cookie sheet covered with aluminum foil or baking dish. Sprinkle with sea salt and fennel fronds. Roast for about 20 minutes. Remove beets from foil, slide off skin, and cut into fat matchsticks (a little smaller than carrots). Mix with carrots on cookie sheet and roast for 15 minutes more, until veggies are tender.

Photo Credit: Flickr CC User (& author) bornOKthefirsttime