Side Dish: United States – Roasted Beets and Carrots with Tomato Vinaigrette

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Total 55 min

Ingredients

4 medium beets, peeled and cut into wedges
3 medium carrots, peeled and cut into similar-sized pieces
2 medium tomatoes, finely chopped (or 6–8 cherry tomatoes, halved)
2 cloves garlic, minced
3 tbsp (45 ml) olive oil, divided
1 tbsp (15 ml) red wine vinegar (or apple cider vinegar)
1 tsp (5 ml) Dijon mustard (optional)
Salt and black pepper to taste
Fresh thyme or rosemary leaves (optional)

Instructions

1. Preheat oven to 400°F (200°C). Toss the beet wedges and carrot pieces with 1½ tbsp olive oil, salt, pepper, and optional thyme/rosemary. Spread on a baking sheet in a single layer.
2. Roast for 30–45 minutes, turning once, until vegetables are tender and caramelized at the edges. Remove and let cool slightly.
3. Meanwhile, make the tomato vinaigrette: combine chopped tomatoes, minced garlic, remaining 1½ tbsp olive oil, vinegar, Dijon mustard (if using), salt and pepper. Mash lightly with a fork (or pulse briefly in a blender) to combine and release tomato juices.
4. Toss the warm roasted beets and carrots with the tomato vinaigrette. Taste and adjust seasoning.
5. Serve warm or at room temperature as a side or on a bed of greens.