Do I have to peel the beets before roasting?

Actually, it’s much easier to peel beets after they’ve roasted! The skins will slip right off with minimal effort, so keep the process mess-free and skip peeling at the start.

Can I use pre-cooked beets?

Yes, if you’re in a hurry, use vacuum-packed pre-cooked beets. Slice and warm them slightly, then toss with roasted carrots and the vinaigrette. The flavor isn’t quite as deep, but it works well when you need a shortcut.

What kind of vinegar works best if I don’t have champagne vinegar?

White wine vinegar or apple cider vinegar can easily stand in. Just avoid anything too harsh like regular distilled vinegar, as it can overpower the subtle sweetness of the veggies.

Is there a way to make this dish entirely ahead of time?

Absolutely. Roast the beets and carrots, make the vinaigrette, and store separately. Combine just before serving to keep everything fresh and vibrant. This makes it ideal for meal prepping or entertaining.

Roasted Beets and Carrots Recipe

Name: Roasted Beets and Carrots Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 beets, trimmed with 1 inch stem remaining; 2 cups carrots, peeled and sliced; 2 tablespoons olive oil; Salt and pepper, to taste; Freshly chopped parsley, for garnish (optional); 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 2 tablespoons Champagne vinegar

Description

This vibrant roasted beets and carrots recipe combines earthy, sweet flavors with a zesty maple vinaigrette. Oven-roasted to perfection, the vegetables are tender and caramelized, providing a delicious and healthy side dish that’s quick to prepare and bursting with color and nutrients.

Ingredients

Units Scale

For the Roasted Vegetables

4 beets, trimmed with 1 inch stem remaining
2 cups carrots, peeled and sliced
2 tablespoons olive oil
Salt and pepper, to taste
Freshly chopped parsley, for garnish (optional)

For the Maple Vinaigrette

2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons Champagne vinegar

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Instructions

Preheat and Prepare. Preheat your oven to 425°F (220°C). Lightly coat the beets with olive oil, then wrap them tightly in aluminum foil. Place the wrapped beets on one half of a foil-lined baking sheet. Arrange the sliced carrots on the other half and drizzle with olive oil.
Roast the Vegetables. Roast the carrots in the oven for 30 minutes, then remove them. Return the beets to the oven and continue roasting for an additional 30 minutes, or until the beets are tender and can be easily pierced with a knife (about 1 hour total for beets).
Cool and Prepare Beets. Remove the beets from the oven and let them cool for about 10 minutes. Slip off the skins using a paring knife and cut off the stem. Slice the beets into ½-inch slices, then halve each slice.
Make Maple Vinaigrette. In a small bowl, mix together maple syrup, Dijon mustard, and Champagne vinegar until well combined.
Toss and Serve. In a serving bowl, combine the roasted beets and carrots. Season with salt and black pepper, pour over the maple vinaigrette, and toss to coat. Garnish with freshly chopped parsley and serve warm.

Notes

You can prepare the maple vinaigrette ahead of time and store it in the refrigerator.
Wear gloves when peeling and slicing beets to avoid staining your hands.
Other vinegars, such as apple cider or white wine vinegar, can be substituted for Champagne vinegar.
This dish can be served at room temperature or rewarmed before serving.

Nutrition

Serving Size: 1/4 of recipe
Calories: 146
Sugar: 11g
Sodium: 220mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg