Description
This vibrant Roasted Beets and Carrots recipe features tender, naturally sweet roasted root vegetables drizzled with a tangy maple vinaigrette. Perfect as a flavorful side dish, this recipe highlights the caramelized notes of roasted beets and carrots enhanced by a simple but delicious dressing made with maple syrup, Dijon mustard, and Champagne vinegar. Garnished with fresh parsley, it’s a wholesome, colorful addition to 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 and wrap them tightly in aluminum foil. Arrange the wrapped beets on one side of a foil-lined baking sheet.
- Arrange Carrots: Place the sliced carrots on the other half of the baking sheet and drizzle with olive oil. Season both vegetables lightly with salt and pepper.
- Roast the Carrots: Roast the carrots in the preheated oven for 30 minutes. Then remove the carrots from the oven while leaving the beets to continue roasting.
- Continue Roasting Beets: Keep the foil-wrapped beets in the oven and roast for an additional 30 minutes, or until tender and easily pierced with a knife, totaling about 1 hour.
- Cool and Peel Beets: Remove beets from the oven and allow to cool for about 10 minutes. Slip off the skins carefully using a paring knife, remove the stem, then slice the beets into ½-inch slices and halve each slice.
- Make Maple Vinaigrette: In a small bowl, whisk together maple syrup, Dijon mustard, and Champagne vinegar until fully combined and smooth.
- 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. Garnish with freshly chopped parsley if desired and serve warm.
Notes
- Beets can take a full hour to roast, so plan accordingly.
- Use fresh, firm beets and carrots for the best texture.
- Wrapping beets in foil helps them steam and roast evenly.
- You can prepare the vinaigrette ahead of time and refrigerate.
- Leftovers keep well refrigerated for 2-3 days.
