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.
