These simple roasted beets and carrots are dressed with a maple vinaigrette for a delicious warm salad that's perfect for any occasion. They are a great healthy side that is whole30, paleo, gluten-free and vegan friendly.
Preheat oven to 425 F. Coat beets lightly with olive oil. Wrap tightly in aluminum foil and place on a foil-lined baking sheet. On the other half of the baking sheet, place the sliced carrots and drizzle some olive oil.
Roast carrots for only 30 minutes, remove them from the oven and return the beets back to the oven. Roast beets until tender and easily pierced with a knife, about 1 hour total. Remove from the oven and let cool for about 10 minutes.
Slip off the skins with a paring knife and cut the stem. Slice beets in 1/2" slices, and then half each slice.
Place roasted beets and carrots in a serving bowl, season with salt, black pepper and pour the maple vinaigrette. Toss to coat. Garnish with freshly chopped parsley. Serve warm.
Mix all ingredients in a small mixing bowl until well combined.
Wrap the beets in foil to roast them so that they retain their moisture while they cook.
Use similar sized beets and slice the carrots evenly so that everything cooks through at the same time.
Roasted Beets and Carrots
Amount Per Serving
Calories 154Calories from Fat 63
% Daily Value*
Saturated Fat 1g5%
Vitamin A 10719IU214%
Vitamin C 8mg10%
* Percent Daily Values are based on a 2000 calorie diet.