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Roasted Beetroots and Carrots recipe

Roasted Beetroots and Carrots recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

A simply delicious roasted vegetable dish. Enjoy as a side dish.

19 people made this

IngredientsServes: 6

  • 4 fresh beetroots, peeled and sliced
  • 3 large carrots, peeled and quartered
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 75ml fresh pink grapefruit juice
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon soy sauce
  • 1 tablespoon olive oil

MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min

  1. Preheat oven to 200 C / Gas 6.
  2. Set aside 65g each of the beetroots and carrots for the dressing. Place the remaining beetroots and carrots in a 23x33cm or similar size baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt and toss to coat. Cover the dish with foil.
  3. Bake the vegetables in the preheated oven for 15 minutes.
  4. Meanwhile, place the reserved beetroots and carrots into a liquidiser. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then cover and continue cooking until the vegetables are tender, about 45 minutes more.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (19)

by parrotheadTink

We're trying one new veggie each week. This is the first time I ever bought raw beets, I tried this recipe, WOW!!! I didn't have grapefruit or lemon juice, so I subbed orange juice and key lime juice. My husband (who was very skeptical at first) LOVED this!!! We will repeat it!-25 Mar 2010


Really yummy - I only kept it covered for the first 15 mins and uncovered for the 45 mins to get some carmelization. Yum. Used orange juice instead of grapefruit (didn't have it on hand). Really really good. Could top with crumbled feta or goat chz - even better!-02 Nov 2009

by lili

This was totally yummy - after I substituted grapefruit and some of the lemon juice with...Orangina! It was tangy and delicious!!-31 Mar 2008


Step 1

INGREDIENT INFO: Jerusalem artichokes are sold at farmers’ markets and in the produce section of some supermarkets. Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and

Step 2

Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.

Step 3

Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.

Step 4

Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice. Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.

Step 5

Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.

How would you rate Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce?

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Roasted vegetables are my jam!

I love the sweetness of roasted vegetables, which is why you can often find them on my table. In my house we have a few favorites including this Roasted Broccoli, Turmeric Roasted Cauliflower, these Mediterranean Roasted Vegetables and today&rsquos Roasted Carrots and Beets with Tahini.

There is something so satisfying about a vegetable that has been roasted long enough to bring its natural sweetness out. If you haven&rsquot tried roasting beets before you have to try it!

When beets are roasted they become tender, sweet and some of that earthy flavor that people don&rsquot always enjoy begins to disappear. Today&rsquos Roasted Beets and Carrots is paired with toasted pistachios and a drizzle of a tahini sauce. It is the perfect pairing for the vegetables along with fresh parsley sprinkled on top.

This Roasted Carrot and Beet recipe comes from The Middle Eastern Kitchen: Authentic Dishes From the Middle East that I recently had the opportunity to review. When I got this cookbook in the mail I knew I had to share it with you guys.

Many of you follow my website because you like my Mediterranean recipes or you follow the Mediterranean diet. If that is you, then this cookbook is one you will enjoy!

It offers many of the classic Mediterranean and Middle Eastern dishes like tabbouleh, ADD RECIPES. I love having a wide variety of cookbooks and websites to pull my weekly meals from, especially new Middle Eastern recipes. This is one that not only offers easy recipes but a variety of new and exciting recipes as well.


Beets are low in calories, but high in vitamins and minerals. Packed with essential nutrients, beetroots are a great source of vitamin B9, fiber, manganese, iron, Vitamin C and potassium.

They can help keep your blood pressure in check, fight inflammation, improve digestive health, and support brain health. Adding beets to your diet has so many benefits to your body!


Carrots are also a great source of vitamins and minerals. They are a really great source of beta carotene, potassium, fiber, vitamin K1 and antioxidants. Carrots help lower cholesterol levels and improve eye health.


  1. Preheat your oven to 400 degrees F.
  2. Start by chopping your beets and carrots into a consistent size. You can choose a bigger or smaller size but remember that the time you roast the vegetables will vary based on the size. I go for a medium size.
  3. Toss the beets and carrots in olive oil, salt and a pepper. Spread the vegetables on a baking tray in an even layer. If you have a large amount of beets and carrots you have use two baking sheets. Roast for 1 hour.
  4. While the vegetables roast make the tahini sauce and toast your pistachios.
    Remove the vegetables from the oven and serve on a platter with fresh parsley, toasted pistachios and a drizzle of tahini sauce.


I like to pair these with grilled meats. Pair it with Shish Tawook Chicken, or add it to a Mediterranean Steak Rice Bowl or with this Chicken Shawarma Recipe.

Seafood is also a nice pairing. A few of my favorites are this easy Baked Cod with Lemon Recipe, Black Sea Bass or this Garlic Salmon.

You can also pair these Roasted Beet and Carrots with one of my favorite soups. This Red Lentil Coconut Soup or this Homemade Minestrone works nicely.

Steps to make perfectly roasted root vegetables

  1. Wash and scrub root vegetables well.
  2. Cut ends off of vegetables and discard.
  3. Next, using a good quality knife, cut beets and sweet potatoes into strips, about the size of a quarter to half of a french fry.
  4. Slice parsnips. Then, cut parsnip slices in half (each piece will be moon shaped).
  5. Thinly slice red onion.
  6. Mash the clove of garlic (discard the skin) and quarter lengthwise.
  7. Mix all ingredients together and spread out evenly on a baking sheet in a single layer.
  8. Bake in a preheated 425 degree Fahrenheit oven for 30 minutes, stirring once after the first 15 minutes.

Roasted beetroot and root vegetables


  • 60 mls extra virgin olive oil (1/4 cup)
  • 3 carrots, medium peeled and cut into 1 inch chunks
  • 230 grams beetroot peeled and cut into round slices
  • 450 grams sweet potatoes peeled and cut into 1 inch chunks
  • 450 grams parsnips peeled and cut into 1 inch chunks
  • ¾ tbsp dried oregano
  • ¾ tbsp fresh crushed rosemary
  • 1 tsp fresh thyme leaves only
  • 1 tsp fresh basil leaves only
  • Salt and fresh pepper


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Coffee-Roasted Beets and Heirloom Carrots

Root vegetables are rarely subjected to a mere boiling in the Jordan kitchen. We prefer dry techniques, such as grilling, roasting or sous vide—all of which concentrate flavor, add complexity and improve texture. This roasted vegetable recipe is finished with a vinaigrette of fennel and garnished with new peas, pickled mustard seeds, tarragon and whatever blossoms are at hand. Roasting with coffee beans intensifies the natural sweetness of the vegetables and enhances the Chardonnay food & wine pairing.



Preheat oven to 350 degrees. Divide coffee beans, spices, sel gris and oil between two oven-proof casserole dishes. In one dish, toss carrots to coat and cover. Toss beets in the second cover and roast both dishes until vegetables are easily pierced (45 minutes-1 hour). Remove from oven and peel beets when they are cool enough to handle. Carrots may be peeled, if desired. Set aside.

To make the vinaigrette, place a heavy-bottomed skillet over medium heat and film with one tablespoon of olive oil. Season the fennel with salt, pepper and fennel pollen. Sauté until softened and caramelized. Deglaze the pan with Pernod and remove from heat. To the pan, add tarragon, vinegar, honey, apple juice, salt and Dijon mustard. Stir to combine, transfer to a blender and then purée. Strain vinegar base into a non-reactive bowl and then slowly whisk in remaining olive oil and grape seed oil to emulsify. Season and reserve. Vinaigrette may be refrigerated and used for up to one week.

To make pickled mustard seeds, bring mustard seeds to a boil in a small pot of water, drain and repeat once. Add mustard seeds and remaining ingredients to a pressure cooker and place uncovered over low heat until salt has dissolved and saffron has begun to color the water. Seal pressure cooker and cook for 15 minutes at pressure. Cool and reserve in liquid. Pickled mustard seeds may be stored in the refrigerator for up to one month.

To plate, cut the roasted vegetables into interesting shapes, combine with peas and lightly dress with vinaigrette. Gently toss with fleur de sel and tarragon sprigs. Divide between six plates and finish with pickled mustard seeds, blossoms and caviar.



  • 1 bunch mixed heirloom carrots of similar size, washed with skins intact
  • 1 bunch Chioggia beets, scrubbed
  • 1 bunch Bull’s Blood or other rich, red beet, scrubbed
  • 1 cup whole coffee beans, medium roast
  • 2 Tbsp cumin seeds
  • 1 Tbsp black peppercorns
  • 1 Tbsp fennel seeds
  • 2 Tbsp whole coriander
  • 2 Tbsp sel gris
  • ⅓ cup Jordan Extra Virgin Olive Oil
  • ½ cup fresh small peas, blanched
  • ¼ cup fennel vinaigrette
  • 6 Tbsp pickled mustard seeds
  • 1 ounce Jordan Chef’s Reserve Caviar
  • Tarragon sprigs, blossoms and fleur de sel to garnish

For the fennel vinaigrette

  • ¼ bulb of fennel, sliced
  • salt and pepper to season
  • 1 Tbsp fennel pollen
  • 1 Tbsp Pernod Absinthe
  • 2 sprigs tarragon
  • ⅓ cup Champagne vinegar
  • 1 tsp honey
  • 2 Tbsp apple juice
  • 1 tsp salt
  • 1 tsp Dijon mustard
  • ⅔ cup Jordan Extra Virgin Olive Oil, divided
  • ⅓ cup grape seed oil

For the pickled mustard seeds

  • ½ cup yellow mustard seeds
  • ½ cup seasoned rice wine vinegar
  • ¼ cup honey
  • 1 each bay leaf
  • 1 teaspoon Aleppo pepper flakes
  • 1 pinch saffron

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How to Roast Beets and Carrots with Sage

The basis of this recipe is, of course, those sweet and succulent yellow beets. We added a pop of flavor with sage and rosemary and a punch from garlic. We also add one more secret ingredient: white wine vinegar. It is magical, the vinegar awakens the whole dish, acting in the same way a spritz of lemon to calamari or horseradish to roast beef.

We were happy to eat our roasted beets and carrots directly from the roasting pan, but you could of course serve this as a side dish, on top of an arugula salad or even with some tart and creamy goat cheese.

YOU MAY ALSO LIKE: How to easily roast a whole chicken with lemon and garlic. Jump to the Whole Roasted Chicken Recipe.

Recipe updated, originally posted September 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy and Delicious Roast Beetroot

Many people grew up with limp slices of beetroot swimming in a bath of vinegar. That is until beetroot became a superfood of the vegetable basket. Today, roasted beetroot is a favorite way to prepare these red beauties and a tastier option than pickled beets or even boiled beetroot.

Roasting brings out the full sweetness and nutritional goodness of this lovely vegetable. The process is simple and straightforward, yielding beets with an intensified sweet flavor and no compromise on texture. Beetroot is best roasted with the skin on, which is easily removed once it's cooked. Leave yourself plenty of time if preparing them to be eaten right away as it may take an hour for them to cool enough to be peeled. Serve them as is, add them to a recipe, or store the roasted beetroot in the refrigerator or freezer.

The roasted beetroot is excellent on its own and a great side dish with any meat. It also works well with soft goat's milk cheese and seasonal greens in a salad. You can also serve it gently warmed on pasta this is nice with fresh rocket (arugula).

What Do You Need to Make the Roasted Beetroots and Labneh recipe?

Beetroots: For this recipe, I used yellow, candy cane (a.k.a Chioggia) and red beetroots. I love the look of using different coloured beets also, each beetroot offers different flavours to the dish. The yellow and candy cane beets offer a less earthy beet taste that many people don’t enjoy.

Labneh: this ingredient is a popular middle eastern yogurt cheese. It gives a perfect pop of tangy flavour, that brings this salad to the next level in taste. It’s also great for your gut health since it’s fermented milk products with lots of healthy probiotics. If you can’t find labneh, use greek yogurt or make your own! Empty a tub of plain regular fat yogurt into a strainer lined with cheesecloth. Allow the whey to drip out of the yogurt overnight. I’ve included a link in the recipe card for labneh, but it’s much cheaper to purchase in a Middle Eastern store, Trader Joe’s or make it yourself.

Goat cheese: I love goat cheese and beets they’re a match made in heaven. This ingredient is 100% optional, however, I strongly encourage you to give it a try.

Orange Honey Dressing: this is one of my favourite winter dressings. I’m sure you’ll agree too. It’s a combination of raw apple cider vinegar, honey, olive oil, orange zest, garlic and lightly crushed coriander seeds. It’s important to make this dressing with raw apple cider vinegar due to its mellow taste and acidity. I find the non-raw varieties too pungent and acidic tasting.

Parsley: this ingredient is more for a pop of colour than anything else and can be left out if you don’t have any on hand. Or you can swap it with some finely chopped beet greens.

Sumac: this is a must-have Mediterranean spice. It offers a perfect pop of lemony flavour without the lemon. The flavour of sumac compliments so many dishes, from salads to roasted chicken. I think it may be magical.

Recipe Summary

  • 1 pound cipollini onions, peeled
  • 3 garlic cloves
  • 2 bay leaves
  • 3 tablespoons olive oil, divided
  • 2 tablespoons white balsamic vinegar, divided
  • 3 teaspoons kosher salt, divided
  • 1 1/2 teaspoons cracked black pepper, divided
  • 8 baby beets with tops, peeled and halved
  • 1 tablespoon honey
  • 2 fresh rosemary sprigs
  • 1 orange, halved
  • 1 pound small carrots with tops
  • 4 fresh thyme sprigs

Preheat oven to 500°. Toss together first 3 ingredients, 1 Tbsp. olive oil, 1 Tbsp. vinegar, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl.

Toss together beets, next 2 ingredients, 1 Tbsp. olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and remaining 1 Tbsp. vinegar in a large bowl. Place beets in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up sides of foil over beets double fold top and side edges to seal, making a packet. Place packet in 1 end of a jelly-roll pan.

Bake beets at 500° for 15 minutes.

Meanwhile, cut 1 orange half into 6 wedges. Squeeze juice from remaining orange half to equal 1 1/2 Tbsp. Cut tops from carrots, leaving 1 inch of greenery on each. Toss together carrots, orange juice, orange wedges, thyme sprigs, and remaining olive oil, salt, and pepper.

Remove pan from oven, and place onion mixture and carrot mixture in pan next to foil packet, spreading in a single layer. Return to oven, and bake beets, onions, and carrots 25 minutes. Cool 10 minutes combine vegetables, and serve immediately.

Roasted Potatoes, Carrots and Beets

These roasted veggies might be one of my favourite things I have ever made.

That is, in the savoury creations I have made.

I made these veggies 3 times in the past week, because once I get obsessed with something, I will keep making it. I don’t even get sick of it. And since I bought a 10 lb bag of beets, a 10 lb bag of carrots and two 10 ob bags of potatoes, I think I am doing myself a favour.

We first start with one of my FAVOURITE flavour combos: olive oil and balsamic vinegar.

Seriously, it is so good. As a kid, I used to make a mixture of half olive oil, half balsamic vinegar and dip french bread in it. It was my after school snack, and it was truly magical.

For these veggies, it isn’t half and half because we need a lot more olive oil to help with the roasting process, but I urge you to try the olive oil/balsamic vinegar thing with your bread. LIFE CHANGER!

Next up, cut up your veggies.

You guys.This is honestly the hardest step of this entire recipe. And it really isn’t hard: just a little time consuming.

You could use nugget potatoes and cut them in half if you have them, but since I wanted to use up at least SOME of the potatoes I have in my pantry, I cut full sized white and red potatoes into 1 inch cube like pieces.

Mix your veggies with the olive oil and balsamic mixture, and dump it into a baking sheet.

Now for my favourite part. When you go from this:

To the roasted version (see picture below!). When I make a pan full of this for me and John as a side, we will split it between us. No leftovers. The main dish has nothing on these roasted veggies. I will rather finish these roasted veggies than my usual chicken/pork that I make along with them.

I guarantee, once you make this once, you won’t want to stop making it. Try it, you won’t regret it.

And if in fact you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!