Description
Roasted carrots and beets with a touch of sweetness from raw honey and a creaminess from goat cheese make this a winner. This dish combines textures and flavors, from crunchy, tart pomegranate seeds to raw, salted pumpkin seeds. If you’ve turned your nose up at beets in the past, give them another try with this delicious recipe. We promise you’ll be back for more!
Ingredients
Scale
- 6–8 small beets
- 4– 6 carrots
- 3 tablespoons olive oil
- 1 teaspoon each salt and pepper
- 1 teaspoon fresh thyme
- pinch red pepper flakes
- 8 ounces goat cheese
- 1 tablespoon raw honey
- 1/4 cup pomegranate seeds
- 1/4 cup raw pumpkin seeds
- 2 tablespoons of fig preserves
Instructions
Preheat oven to 400•
- Wash beets and carrots and keep them whole.
- Toss beets in olive oil with salt, pepper, red pepper, and thyme on a rimmed baking sheet.
- Set carrots aside on a separate plate. (Beets take longer to cook).
- Roast beets for 30 minutes.
- Add carrots to the baking sheet and bake for an additional 20 minutes.
- Let the beets cool for 5 minutes until they can be handled, and remove the skins and cut into quarters.
- Leave the carrots whole.
- Place carrots and beets on a platter.
- Break up the goat cheese and arrange it on top.
- Spoon fig preserves over the goat cheese.
- Drizzle with honey and sprinkle pomegranate seeds and raw pumpkin seeds.
Notes
Beets come in various colors, and if you can get a variety of colors, the mix on a plate looks lovely. Skin left on or removed is entirely up to the chef. If you are looking for more nutrients, leave them on. If it is perfectly fine to do so, however, make sure the beets are thoroughly washed.
- Prep Time: 15
- Cook Time: 50