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Roasted Beets and Carrots with Feta

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 2
Author: Adapted by Pam / Original by Craving Tasty


  • Baking Sheet


  • 2 tbsp olive oil
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp balsamic vinegar
  • 1/2 tsp pure maple syrup
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • Sea salt and freshly cracked pepper, to taste
  • 2 large carrots, peeled & cut into 1-inch pieces
  • 2 small beets, peeled & cut into small wedges
  • 3 cloves of garlic, peeled
  • Feta cheese, to taste


  • Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
  • Combine the olive oil, red wine vinegar, balsamic vinegar, maple syrup, basil and oregano together in a large bowl. Season with sea salt and freshly cracked pepper, to taste; whisk until well combined. 
  • Toss the carrot pieces in the well whisked vinaigrette until coated evenly. Place the carrots on the prepared baking sheet.
  • Toss the beet wedges and garlic cloves in the vinaigrette then place them on the baking sheet. Set the remaining vinaigrette aside for later use. 
  • Roast for 15 minutes then flip the veggies over. Continue to roast for another 15 minutes. Cover with foil and continue to roast for another 15-20 minutes, or until fork tender. 
  • Remove the baking sheet from the oven and drizzle the remaining vinaigrette all over the veggies on the baking sheet; toss to coat evenly.
  • Place the carrots, beets and garlic cloves on a serving plate then top with feta cheese. Serve immediately. Enjoy.