Roasted Beets and Carrots

I have been munching on these for 3 days…..cold and hot! They are so delish.

Are you still using canned beets? Stop it!! You are missing out big time. There are a few things I still buy canned. It’s not really because I’m lazy (well, most of the time). It is more due to the fact that I have no clue how to make a fresh version…YET! Until a few days ago, my list was narrowed down to broth, chickpeas, and beets.Β I scratched the last one off.Β Woo!

My mom has been feeding me beets forever. We used to have them with a hardboiled egg and a little red wine vinegar/salt/pepper for lunch. Is that weird? I’m honestly not sure, it is what I grew up with. πŸ™‚

SO lately,I have been trying to do everything homemade…this way I know exactly what I am eating at all times! I came up with this simple and delicious way to make beets (I added a few carrots too since I had them onΒ hand).

You can serve them as a side with dinner, or chilled on a salad.

(Or just eat them all day long until they are gone like I did! Ha!)

 

Simple Recipe:

2 largeΒ red beets

2 mediumΒ golden beets (if available)

5 mediumΒ carrots

2-3 tbs olive oil

Sea Salt and Fresh Ground Black Pepper

Preheat oven to 450.

Peel and scrub well! Slice beets and carrots in 1/4 inch thick circular pieces.

Line a rimmed baking sheet with foil.

Toss sliced beets with oil; season evenly with sea salt and freshly ground pepper.

Roast in a single layer for a total of 30 minutes; tossing halfway through.

Enjoy! (I know you will) πŸ˜‰

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