Citrus-Ginger Roasted Beets and Carrots

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
3. Bake the vegetables in the preheated oven for 15 minutes.
4. Meanwhile, place the reserved beets and carrots into a blender. 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 recover, and continue cooking until the vegetables are tender, about 45 minutes more.

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Reviews (8)

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28

parrotheadTink

Mar. 25, 2010

"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...." See more My husband (who was very skeptical at first) LOVED this!!! We will repeat it!"

28

lili

Mar. 31, 2008

"This was totally yummy - after I substituted grapefruit and some of the lemon juice with...Orangina! It was tangy and delicious!!..." See more"

25

CHEFDOG

Nov. 3, 2009

"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 reall..." See morey good. Could top with crumbled feta or goat chz - even better!"