Chef Tom Fraker

Balsamic Marinated Roasted Baby Beets and Baby Carrots

Name: Balsamic Marinated Roasted Baby Beets and Baby Carrots
Prep time: 1 h 6 min
Cook time: 40 min
Total time: 1 h 46 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 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

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

6 - 8 servings

Prep Time

1 hour 10 minutes

Cook Time

40 minutes

Image of Balsamic Marinated Roasted Baby Beets and Baby Carrots

Ingredients

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

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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.

Recipe Note

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

Balsamic Marinated Roasted Baby Beets and Baby Carrots