The recipe is simple but the unique roast-y flavor and sheer beauty makes it the perfect dish to bring to a winter potluck dinner.


  • 3 small beets, peeled and thinly sliced
  • 3 carrots, peeled and thinly sliced
  • salt, to taste
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup pecans, toasted and chopped
  • 1 tablespoon fresh tarragon, chopped (optional)


  • Preheat the oven to 400°F. Mix all ingredients together, except the tarragon and pecans.
  • Layer the sliced beets and carrots on a roasting pan. Roast for 25 minutes, turning occasionally, then remove from the oven and sprinkle with pecans and tarragon before serving.

Ready in about 45 minutes
Makes 4-6 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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