Roasted Beets and Carrots

Ingredients

• 4beets, stems trimmed to leave 2.5 cm
• 250 g (2 cups)carrots, peeled and sliced
• 30 ml (2 tablespoons)olive oil
• to tastesalt and pepper
• optionalfresh parsley, chopped
• 30 ml (2 tablespoons)maple syrup
• 15 ml (1 tablespoon)Dijon mustard
• 30 ml (2 tablespoons)Champagne vinegar

Instructions

1. 1

   Prepare the vegetables

   Heat the oven to 220°C (425°F). Lightly coat the beets with olive oil, wrap them tightly in foil and place them on a foil-lined baking sheet. Put the sliced carrots on the other half of the sheet and drizzle with some olive oil.

2. 2

   Roast until tender

   Roast the carrots for 30 minutes, then take them out and return the beets to the oven. Roast the beets until a knife pierces them easily, about 1 hour in total. Remove them from the oven and leave to cool for about 10 minutes.

3. 3

   Slice the beets

   Use a paring knife to slip off the beet skins and trim away the stems. Cut the beets into 1.3 cm (½-inch) slices, then halve each slice.

4. 4

   Dress and serve

   Put the roasted beets and carrots in a serving bowl. Season with salt and black pepper, pour over the maple vinaigrette and toss to coat. Finish with chopped fresh parsley and serve warm.

5. 5

   Mix the vinaigrette

   Combine the maple syrup, Dijon mustard, Champagne vinegar and remaining ingredients in a small bowl, mixing until well combined.

What are roasted beets and carrots?

This American-style side brings together earthy roasted beets and sweet carrots, finished with a sharp-sweet maple vinaigrette. Roasting softens the vegetables and concentrates their flavour, while the dressing gives the dish a bright finish.

The method is straightforward: the beets roast whole in foil and the carrots go onto the same tray for a shorter time. That staggered timing helps both vegetables reach a tender texture without leaving the carrots in the oven for the full hour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 154 calories, 2g protein, 21g carbs, 7g fat.

The carrots and maple syrup provide most of the carbohydrates, while the olive oil contributes most of the fat. Beets and carrots offer a little protein, but this is primarily a vegetable side; pair it with a protein-rich main and a grain or other filling side to round out the plate.

Choose and prepare the vegetables

Beets: Trim the stems but leave about 2.5 cm attached, as directed, before wrapping them. Keeping them whole for roasting makes them easier to peel once they have cooled slightly.

Carrots: Peel and slice them before roasting so they cook in the allotted 30 minutes. Aim for pieces of similar thickness to help them soften evenly.

Roast at different times

Beets: Wrap each beet tightly in foil and roast until a knife goes in easily, about 1 hour total. Their actual cooking time can vary with size, so use tenderness rather than the clock alone as the cue.

Carrots: Place them on the other half of the baking sheet and remove them after 30 minutes. Take care when opening the foil around the beets, as trapped steam can escape.

Peel and cut with care

Cooling: Leave the beets to stand for about 10 minutes after roasting. This makes them easier to handle while they are still warm enough for the skins to slip off.

Cutting: Use a small paring knife to remove the skins and stems, then slice and halve the beets. A cutting board that can be rinsed promptly is useful, as beet juice can stain.

Balance the vinaigrette

Maple syrup: It brings sweetness that complements the roasted vegetables. Dijon mustard and Champagne vinegar add a sharper, savoury counterpoint.

Mixing: Stir the dressing ingredients together in a small bowl until combined, then pour it over the vegetables. Toss gently so the tender pieces stay intact while getting coated.

Serve warm

The recipe serves four as a side dish. Parsley is an optional fresh garnish, and the vegetables can be served alongside roast chicken, fish, or a grain-based main.

Because the beets and carrots are colourful and substantial, they also work well as part of a holiday spread. Add the dressing shortly before serving for the clearest flavours and a fresh finish.

Recipe notes & tips

• Trim the beet stems to about 2.5 cm before wrapping them.
• Keep the beets tightly enclosed in foil so they roast until tender.
• Remove the carrots after 30 minutes even if the beets need more time.
• Let the beets cool for about 10 minutes before peeling.
• Mix the vinaigrette thoroughly before pouring it over the vegetables.
• Toss gently to coat the vegetables without breaking them up.

Variations

• Add thyme: Scatter a little fresh thyme over the vegetables before serving.
• Use another vinegar: Substitute a mild white wine vinegar for the Champagne vinegar.
• Add citrus: Finish the dressed vegetables with a little grated orange zest.
• Include parsnips: Replace some of the carrots with peeled, sliced parsnips.
• Make it more peppery: Add extra freshly ground black pepper to the dressing.

Common mistakes to avoid

• Roasting the carrots for the full hour: Remove them after 30 minutes so they do not become overly soft.
• Skipping the tenderness check: Pierce a beet with a knife and continue roasting if it is still firm.
• Peeling the beets straight from the oven: Let them cool for about 10 minutes before handling.
• Cutting the beets before roasting: Roast them whole as directed, then slice once tender.
• Pouring on unmixed dressing: Stir the vinaigrette until combined before tossing it with the vegetables.

How to store

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or in a covered dish in a low oven; the vegetables can also be served cold.

Frequently asked questions