Citrus-Ginger Roasted Beets And Carrots
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
49
Sourness
48
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 large
Carrot (peeled and quartered)1 tbsp
Olive Oil1 tsp
Sea Salt1 cup
Lemon Juice (fresh)2 tbsps
Red Wine Vinegar1 tbsp
Honey1 tsp
Ground Ginger1 tsp
Soy SauceDirections:
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
3
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
4
Cover the dish with aluminum foil
5
Bake the vegetables in the preheated oven for 15 minutes
6
Meanwhile, place the reserved beets and carrots into a blender
7
Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil
8
Blend until smooth
9
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