Roasted Beets and Carrots |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From a local organic grocery store. Ingredients:
4 -6 beets, greens trimmed and stems left on |
6 medium carrots, peeled and cut in half lengthwise, then quartered |
2 teaspoons olive oil |
2 tablespoons butter, melted |
1/4 cup orange juice |
salt and pepper |
2 tablespoons fresh dill, chopped |
Directions:
1. Preheat oven to 400ยบ F.
2. Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.
3. Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender. Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.
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