Baked to tender, caramelized and dressed with fresh herbs, sweet new beets and carrots just got a ton yummier. Great to serve warm straight from the oven over a steamed rice or quinoa soaked in that fantastic red gravy. Talking about the gravy, this one here my friends is absolutely worth your time.
Let’s cook!
You’ll need the following ingredients to feed 6 – 8 (hungry) people:
- about 8 new red beets – organic so you actually taste all of their sweetness
- 6-8 carrots
- 3 bulbs of garlic
- fresh thyme and oregano
- a few branches of fresh rosemary
- 1tbsp of honey
- 2tbsp of balsamic glaze – it’s a reduced vinegar made into a thick syrup
- 4tbsp extra virgin olive oil
- a pinch of salt
- some colorful peppercorns
Wash and peal the veggies then make a cross cut halfway through each beet and chunk the carrots if needed. What we are looking for here is to make the pieces of the veggies fairly equal so they are all done at the same time nicely. Take whole bulbs of garlic and just remove the stem revealing the cloves but not pealing or separating them.
Preheat the oven to 200C.
Make a dressing mixing honey, balsamic glaze, oil, salt, pepper, thyme and oregano. Drizzle the veggies and use your hands to make sure all are covered with the dressing.
Take a baking dish, put the carrots and garlic on the bottom, beets on top, arrange the rosemary branches strategically 😉 and pour over the remaining dressing. Seal well with tinfoil and leave in the oven to bake for 25min. Remove the foil and return to the oven for another 10 to 15 min.
Serve with fresh herbs and steamed grains. Now as I’m writing I think I’m going to try this with some crunchy baked potatoes as well.
And one more thing, any beets and gravy leftovers can be stored in a glass jar in a fridge for up to five days.
