Sage Roasted Golden Beets and Carrots
- PREP 10min
- COOK 50min
- TOTAL 1hrs
We’re happy to eat these roasted golden beets and carrots directly from the roasting pan, but they make a great side dish or are excellent served on top of an arugula salad with creamy goat cheese.
The first step of our recipe is to par-boil the beets. This gives them a head start on cooking (the carrots don’t need as long) and helps us peel them. After cooking them in boiling water until just tender, we plunge the beets into an ice bath, making the peel of our beets really easy to remove. If you do not want to do the par-boiling, give the beets a good scrub and move on to roasting them instead.
You Will Need
2 to 3 golden beets, without tops
3 medium carrots, peeled
2 garlic cloves, lightly smashed
4 sage leaves
1 sprig of fresh rosemary
2 tablespoons olive oil
1 ½ tablespoons white wine vinegar
1/4 teaspoon fine sea salt, plus more to taste
Directions
Preheat the oven to 400°F (200°C). Set aside a large baking dish or roasting pan.
Prepare beets: Add the beets (whole) to a medium pot of simmering water seasoned with salt. Cook for 15 to 20 minutes, until barely tender, then transfer to a bowl of ice water to cool. Once cooled, peel the beets and cut them into halves or quarters, depending on the preferred size.
Roast beets and carrots: Cut carrots to a similar size as the beets, and then add them along with the beets to the baking dish. Toss with smashed garlic, sage, rosemary, 2 tablespoons of olive oil, 1 ½ tablespoons of white wine vinegar, and 1/4 teaspoon of salt. Roast for 30 to 40 minutes or until the beets and carrots become slightly caramelized and tender.
Serve as a side dish or on top of an arugula salad, or add some crumbled goat cheese.
Adam and Joanne's Tips
- Red beets: Feel free to use red beets, but try to keep the beets and carrots somewhat separate when roasting in the oven, otherwise the carrots will turn red.
- The nutrition facts provided below are estimates.