Cooks'note:
•Beets can be roasted and peeled 2 days ahead and chilled, covered.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 6 servings
Ingredients
6 medium beets (2 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
2 1/2 lb carrots, cut diagonally into 3/4-inch-thick slices
2 tablespoons olive oil
Preparation
Step 1
Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
Step 2
Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
Step 3
Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
Step 4
While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
Step 5
Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.
