It’s cold, it’s rainy, and I wanted roasted things or great soups. Roasted veggies won the draw. I decided to make a meal out of them by serving them on a salad with slices of sautéed chicken breast, olives, and cheese.
We are not particularly beet lovers, but Don came walking through the kitchen after I’d taken them out of the oven, popped a beet in his mouth, really liked it, and asked me what it was! When I told him, he was amazed, because he doesn’t like beets at all.
Mustard Roasted Beets and Carrots
- 2-3 cups baby beets (I used canned, rinsed and patted dry)
- 2-3 cups carrot chunks
- 3 TBSP dijon mustard
- 1/4 extra virgin olive oil (use more, if they aren't coated well)
- 4 large cloves garlic
- 1 tsp dill weed
- 1 tsp marjoram
- 1/2 tsp thyme
- Salt and pepper or a little all purpose seasoning
- Place everything in a large bowl and toss well. Be careful not to use too much salt, because the mustard is salty. Let sit at least 1/2 hour.
- Heat oven to 400.
- Spread everything onto a greased baking sheet, in a single layer.
- Roast for about 45 minutes, or until done the way you like them. Turn the veggies halfway through the cooking time.
- The beets don't look very appealing after they're roasted, so you may want to cut them open to serve.