Roasted Beets & Carrots with Summer Berry Vinaigrette

Our light and bright vinaigrette is an excellent complement to these roasted root veggies.

6-8 beets, trimmed of greens, leaving 1-inch of stem attached
1 bunch carrots, trimmed of greens and cut into ¾-inch matchsticks
2 tablespoons olive oil
Sea salt and fresh ground pepper
F&L summer berry vinaigrette
2 tablespoons freshly chopped green herbs, such as parsley and mint
Honey (optional)

1. Preheat oven to 425°. Wrap beets tightly in foil and roast in the oven until tender, about 1 hour. Meanwhile, toss carrots with oil and salt and pepper to taste in a shallow baking pan.

2. Remove beets from oven and then roast carrots in the oven at the same temperature until tender, about 20 minutes.

3. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into wedges.

5. Transfer carrots and beets to a serving platter and drizzle with the berry vinaigrette, seasoning with salt, pepper and a drizzle of additional honey, if needed. Garnish with freshly-chopped herbs; serve at room temperature.

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