Served over a bed of greens, these roasted vegetables are infused with the flavors of fresh herbs and white balsamic vinegar.
1 bunch golden baby beets, washed and trimmed of greens
1 pound baby carrots, washed and trimmed of tops
¼ cup olive oil
2 tablespoons chopped fresh herbs, such as parsley, mint and chives
¼ cup white balsamic vinegar
1 bunch red sorrel greens
Sea salt and fresh ground pepper
1. Preheat oven to 350°. In a large mixing bowl, combine golden beets and baby carrots, then toss with olive oil and fresh herbs. Season generously with fresh pepper and a touch of salt.
2. Transfer vegetables to a baking sheet and roast in the oven until both carrots and beets are tender, about 20-25 minutes.
3. On a large platter, spread out chopped sorrel greens. Top with roasted vegetables and drizzle with white balsamic vinegar. Top with extra chopped herbs and fresh ground pepper as desired.