Roasted Beets & Carrots with Balsamic Vinegar
1 lb of beets, greens & stems removed (and saved for another Greens recipe!)
1 lb of carrots
3 Tbsp of Extra Virgin Olive Oil
3 Tablespoons of Balsamic Vinegar
1/2tsp of Salt
1/4tsp of Pepper
Preheat Oven to 400F.
Wash and peel the beets, then quarter them (or smaller if using larger beets. you want them to all be about the same size)
Wash the carrots, peel if desired, then cut in half
In a large mixing bowl, whisk together olive oil, balsamic, and salt & pepper. Add in beets and carrots and toss to coat.
Spread coated vegetables on a baking sheet, then roast in the oven for 45min-1hr, until vegetables are carmelized. Remove from oven and drizzle with a bit more balsamic, then enjoy!