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Side Dish
Mediterranean
6 - 8 servings
1 hour 10 minutes
40 minutes
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 pound Melissa’s Peeled Baby Red Beets, halved
1 pound baby carrots, cleaned and trimmed
8 ounces feta cheese, crumbled
1 tablespoon extra virgin olive oil
1/2 teaspoon Spice Grinders, Garden Herb with Sea Salt
1/2 teaspoon Spice 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.
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