
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.
Ingredients
Quantity | Unit | Name | Link | Alternatives |
---|---|---|---|---|
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) |
Instructions
- 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.
Prep Time: 45 minutes Serving Size: 4-6 servings