Cooking Classics
The Technique
Roasted Beets & Carrots
Roasted Beets & Carrots are a delicious item to serve when entertaining. They make a simple side dish in their own right or they can be dressed for more celebratory occasions as the color looks beautiful on a well set table. Top the blend over salads for a quick lunch or toss them in a homemade dressing such as the Lemon-Honey Vinaigrette for an additional burst of flavor. The vegetable combination is quite versatile as it can be served hot from the oven, warm or chilled. Learn how to make this stunning dish that is ideal for many spring gatherings.
Roasted Beets & Carrots
makes 6 servings
1 lb carrots, about 3 large
1 medium sweet onion, cut into wedges
3 Tbsp olive or vegetable oil, divided
1/2 tsp kosher salt, divided
1 1/2 lbs beets, about 3 large
Freshly ground pepper & a splash of lemon juice
Preheat the oven to 400 degrees. Brush 1 tablespoon of the oil on a half sheet pan. Set aside. Scrape the carrots using a vegetable peeler & cut into 2-inch pieces then slice them in half. If they are large, quarter the pieces so they cook evenly. Toss the carrots & the onions in 1 tablespoon of the oil in a medium bowl; sprinkle with 1/4 teaspoon of salt. Pour the carrots & the onions onto the prepared pan & spread them in an even layer over 2/3 of the pan.
Remove the stems & leaves from the beets using a chef knife. Rinse under cool running water to remove any dirt or grit with a vegetable brush. Remove the skin using a sharp vegetable peeler. Slice the root end & remove the remaining portion of the leafy end to create a flat surface. Cut each beet in half. Place them flat side down & cut them into 4 to 5 wedges. Repeat with the remaining beets. Add them to the medium bowl & toss them with the remaining 1 tablespoon of the oil & 1/4 teaspoon of salt. Pour the beets onto the pan next to the carrots & the onions. Separating the vegetables will minimize the beets from discoloring the other vegetables. Bake 30 to 35 minutes or until the beets are tender. If they give easily when pierced with a fork, remove the pan from the oven. Let stand 3 minutes. Gently loosen the vegetables using a small off set spatula. Transfer to a serving platter. Sprinkle with pepper & drizzle with a splash of fresh lemon juice.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Roasted Beets & Carrots
Once the vegetables have been prepped for cooking, roasting is an effortless method to cook them. The main point is that the vegetables should be of similar size so they cook evenly. Roasted Beets & Carrots should be separated as they cook in order to maintain a lovely looking dish for presentations since the beets naturally release their pigment during preparations & while roasting.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Beets are quick to prepare for recipe applications & are most commonly peeled two ways. When roasting cut beets, particularly with other vegetables, it’s a good idea to take care of the task beforehand. They will stain hands & surfaces so keep the prep area contained for easy clean up. Wash hands well with soapy warm water several times to rid color or use a pair of disposable gloves, if desired.
Beets are generally sold in bunches of 3 to 4 depending on their weight with the leafy greens still attached. Once purchased, use them within a day for the best quality. Remove the stems & leaves using a chef knife. I prefer to rinse them under cool running water at this point as they are easier to handle. Remove any dirt or grit with a vegetable brush. Next slice off the root end & remove the remaining portion of the leafy end to create a flat surface. This will make the beets easier & safer to slice. Look to The Basics: Beets for additional pointers & general information regarding this root vegetable.
1a
Beets are firm just as a potato so a vegetable peeler works well in order to complete the task quickly. Use one of good quality that is nice & sharp. Hold the beet in one hand while peeling it with the other. Turn as needed until the task is complete. Proceed with recipe preparations according to specific instructions.
No. 2
Preheat the oven to 400 degrees. Brush 1 tablespoon of the oil on a half sheet pan. Set aside. Scrape the carrots using a vegetable peeler & cut into 2-inch pieces then slice them in half. If they are large, quarter the pieces so they cook evenly. Toss the carrots & the onions in 1 tablespoon of the oil in a medium bowl; sprinkle with 1/4 teaspoon of salt. Pour the carrots & the onions onto the prepared pan & spread them in an even layer over 2/3 of the pan.
2a
Remove the stems & leaves from the beets using a chef knife. Rinse under cool running water to remove any dirt or grit with a vegetable brush. Remove the skin using a vegetable peeler. Slice the root end & remove the remaining portion of the leafy end to create a flat surface. Cut each beet in half. Place them flat side down & cut them into 4 to 5 wedges. Repeat with the remaining beets. Add them to the medium bowl & toss them with the remaining 1 tablespoon of the oil & 1/4 teaspoon of salt.
No. 3
Pour the beets onto the pan next to the carrots & the onions. Separating the vegetables will minimize the beets from discoloring the other vegetables.
No. 4
Bake 30 to 35 minutes or until the beets are tender. If they give easily when pierced with a fork, remove the pan from the oven. Let stand 3 minutes. Gently loosen the vegetables using a small off set spatula. Transfer to a serving platter. Sprinkle with pepper & drizzle with a splash of fresh lemon juice.
The Tune
“The Mood That I’m In” Billie Holiday
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