Roasted Beets & Carrots with Cranberries, Red Wine Vinegar  & Orange Juice

Roasted Beets & Carrots with Cranberries, Red Wine Vinegar  & Orange Juice

Roasted Beets & Carrots with Cranberries, Red Wine Vinegar  & Orange Juice

 
 

INGREDIENTS

  1. 4 Red Beets
  2. 4 Yellow Beet
  3. Salt, For cooking beets
  4. 1pk Carrots, multicolor, Peeled
  5. Salt, For cooking carrots
  6. 2T Olive Oil
  7. 2T Shallots, Chopped finely
  8. 2T Thyme, Fresh, chopped
  9. 1T Rosemary, Fresh, chopped
  10. ½C Cranberries, Dried
  11. 1T Orange Zest
  12. 1 Orange, Juiced
  13. 2T Olive Oil
  14. 5T Balsamic Vinegar
  15. 4T Red Wine Vinegar
  16. 2T Water
  17. 3T Brown Sugar
  18. Sea Salt and Pepper, Freshly Ground

KITCHEN GADGETS AND TOOLS REQUIRED:

  • 13” Cast Iron Skillet

DIRECTIONS

  1. Preheat oven to 400F
  2. Heat water in a pot with salt and bring to boil
  3. Add beets and cook for 15 minutes, do not over cook
  4. Heat water in another pot with salt and bring to boil
  5. Add carrots and cook for 15 minutes, do not over cook
  6. Place beets and carrots in separate plates
  7. Peel beets and cut in 4 pieces
  8. Cut carrots in halves
  9. Heat oil your skillet over medium heat
  10. Add shallots, sauté very lightly
  11. Add juice, balsamic and red wine vinegar, water and sugar
  12. Stir to mix
  13. Add Beets and carrots, do not mix them
  14. Add thyme, rosemary, cranberries, orange zest
  15. Baste beets and carrots

Serving Suggestions

  • Roasted Rack of Pork
  • Roasted Tomatoes
  • Sautéed Green Beans
 
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