Roasted Beets and Carrots
Updated: Apr 11, 2020
There's a funny story in my family involving my older sister. She is of the opinion no matter the ailment it can be fixed by consuming beets regularly and when any of us gets sick we beg her not to buy us beets. Truthfully though this root crop is a great addition to shakes, salads or just boiled sliced and added to a meal. It's amazing for a number of issues most known is it's great source of iron and can be used as a blood builder so to speak.
For me personally aside from the underlying sweetness of beets it has a really earthy flavor that I'm not crazy about. This recipe was my way of proving that hey beets can get all dressed up and be fun too while retaining the beautiful benefits that make it an awesome root crop. Here's my recipe.
5 medium to small Beets 2 medium Carrots 1/2 tsp Salt 2 tbsp Chopped Lemon Basil 1 tsp Red Pepper Flakes 1/4 tsp Garlic Powder 2 tbsp Vegetable or Olive Oil Method ●Wash beets and place in pot of boiling water for approximately 15mins. Remove from heat and set aside to cool. ●Peel and slice carrots and place in a bowl. Slice cool beets to desired thickness and with skin but remove ends and place in a bowl separate to Carrots. ●Divide seasonings between both bowls and toss. ●Place beets and carrots on a greased large baking tray or dish and place in preheated oven to bake at 350° for 30-40min. Served hot or at room temp I think however this is served we can all agree this fun gorgeous dish is a great addition to any meal. Thanks for joining me for another session of Food Therapy and I hope to see you soon♥️