Roasted Beets and Carrots with Feta
Servings 2
Equipment
- Baking Sheet
Ingredients
- 2 tbsp olive oil
- ½ tbsp red wine vinegar
- ½ tbsp balsamic vinegar
- ½ tsp pure maple syrup
- ½ tsp dried basil
- ¼ 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
Instructions
- 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 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 roast for 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.