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.