Balsamic Marinated Roasted Baby Beets and Baby Carrots
By Chef Tom Fraker

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
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.
For a more pungent flavor, use goat cheese instead of feta cheese.