- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Balsamic Vinegar
- 1 pound Melissa’s Peeled Baby Red Beets halfed
- 1 pound Baby Carrots cleaned and trimmed
- 8 ounces Feta Cheese crumbled
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon My Grinders Garden Herb with Sea Salt
- 1/2 teaspoon My Grinders Rainbow Peppercorn
Directions
In a large bowl, combine the olive oil and the balsamic vinegar, add the beets and carrots, cover and refrigerate for an hour.
Preheat oven to 425ºF.
Lightly oil a sheet pan and add the beets and carrots in a single layer. Season with salt and pepper and roast in the oven until heated through and browned. Place on a serving platter and sprinkle with the feta cheese. Serve immediately.
Notes:
For a more pungent flavor, use goat cheese instead of feta cheese.
Reviews
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- Balsamic Marinated Roasted Baby Beets and Baby Carrots
- Nancycooks
- Apr 23, 2009
- Did not think the feta added to the recipe, and I even used flavored feta. Also found the instructions unclear - when the beets & carrots are added after marinating, is the marinade included or drained away?
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