You need
Carrots ( peeled)
Baby beets (scrubbed)
Cumin about 1 tsp
Couple squeezes of lemon juice
Some vinegar ( I used a tsp of white wine and a couple of red wine)
A tsp of Dijon
About half a cup of olive oil plus more for tossing
Italian parsley
Crumbled feta 1/2 cup
Boil some water in a pot, throw the carrots in for a minute, then use
a slotted spoon to put them in a bowl. Throw the beets in the same pot
for about 25 minutes, til they're just tender, then put in separate
bowl. ( you can do this beforehand up to a day). Slice the beets in
half lengthwise
Vinaigrette:
Whisk vinegar, lemon, cumin, & Dijon and some chopped parsley (or mint
if you got it!) in a bowl. Add the 1/2 cup of oil slowly. Put some
salt to taste.
Roast time!
Preheat oven to 425. toss carrots in bowl with salt & pepper and some oil.
Put carrots on one side of baking sheet, repeat with beets. Roast for
about 25-35 minutes, until the carrots show some charring.
Toss carrots in a bowl with most of the dressing and all the feta and
the rest of the parsley. Plate em. Toss the beets in the same bowl
with remaining dressing and find cute little hiding spots for them
amongst the carrots. Eat.
Posted by Mister Gardner
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