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