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 they are coated evenly.
- Place the carrots & garlic 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 turn the veggies over. Continue roasting for 15 minutes.
- Cover with foil and continue roasting for 15-20 minutes or until they are fork-tender.
- Remove the baking sheet from the oven and drizzle the remaining vinaigrette evenly 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.