Rustic, Roasted, Savory Beets & Carrots
A Symphony of Color, Aroma & Pure Umami
What can I say… the photos speak for themselves. The next time you spot red and golden beets or a bundle of multicolored carrots, don’t hesitate—grab them. These savory roasted vegetables rank among the top ten dishes ever to leave our kitchen. We roasted two varieties of beets and two varieties of carrots, each with its own unique flavor profile, and the result was pure, irresistible umami.
Place the carrots in one large pot and the beets in another, adding enough water to fully cover them. Season generously with salt and bring both pots to a boil. Cook for 15–20 minutes, just until tender, then drain and transfer the vegetables to separate bowls. Peel the beets, and halve or quarter any larger beets or carrots—leave the smaller ones whole.
Using four separate bowls—or one bowl rinsed between batches—toss the vegetables with the flavor profiles below while they’re still hot. This helps them absorb every bit of seasoning.
Red Beets
Toss the hot vegetables with olive oil, salt and pepper, garlic, rosemary, and a splash of balsamic vinegar.
Golden Beets
Toss the hot vegetables with olive oil, salt and pepper, marjoram, oregano, garlic, and a splash of red wine vinegar.
Orange Carrots
Toss the hot vegetables with olive oil, salt and pepper, sage, garlic, and a splash of white wine vinegar.
Multi-Colored Carrots
Toss the hot vegetables with olive oil, salt and pepper, thyme, garlic, and a splash of orange juice.
Arrange the vegetables in separate ovenproof dishes or together on one large roasting tray, keeping each flavor profile in its own section. Don’t worry if some of the juices mingle—everything will taste incredible once roasted. Place the tray on the middle rack of the preheated oven and roast for about 30 minutes, or until the vegetables are golden and caramelized.
Rustic, Roasted, Savory Beets & Carrots
A Symphony of Color, Aroma & Pure Umami
Quantities for herbs, garlic, acids, and oil are intentionally flexible. Use enough of each ingredient to lightly coat the hot vegetables. Any leftover herbs are perfect for roasting a chicken later.
- Yield: 6-8 1x
Ingredients
Vegetables
- 1 1/2–2 lbs carrots (mixed colors if available), peeled, stems trimmed
- 1 1/2–2 lbs beets (red & golden), mixed sizes
- Sea Salt
- Freshly ground black pepper
Aromatics & Herbs
- 1 bulb garlic, half the cloves smashed, half whole
- Extra-virgin olive oil
- Thyme — a few sprigs, leaves picked
- Rosemary — a few sprigs, leaves picked
- Sage — a few sprigs, leaves torn
- Oregano — a few sprigs, leaves picked
- Marjoram — a few sprigs, leaves picked
Acids
- Balsamic vinegar
- Red wine vinegar
- White wine vinegar
- Juice of 1 orange
Instructions
1. Par-Cook the Vegetables
Preheat oven to 425°F. Place carrots in one pot and beets in another. Cover with water, season with salt, and bring to a boil. Cook 15–20 minutes, until just tender. Drain into separate bowls. Peel the beets, then halve or quarter any large vegetables, leaving smaller ones whole.
2. Season While Hot — Four Flavor Profiles
Use four bowls (or rinse one bowl between batches). Toss each variety with its designated flavor profile while the vegetables are still warm—they’ll absorb far more flavor this way.
Flavor Profiles
Herb, garlic, oil, and acid amounts are intentionally flexible. Use just enough to coat the hot vegetables generously.
Red Beets
- Olive oil
- Salt & pepper
- Garlic
- Rosemary
- Balsamic vinegar
Golden Beets
- Olive oil
- Salt & pepper
- Marjoram
- Oregano
- Garlic
- Red wine vinegar
Orange Carrots
- Olive oil
- Salt & pepper
- Sage
- Garlic
- White wine vinegar
Multi-Colored Carrots
- Olive oil
- Salt & pepper
- Thyme
- Garlic
- Fresh orange juice
3. Roast
Arrange vegetables in separate ovenproof dishes or on one large roasting tray, keeping flavor profiles grouped. Juices may mingle—don’t worry, the results are even better.
Roast 30 minutes, or until the vegetables turn golden, glossy, and caramelized at the edges.
Notes
These vegetables are stunning warm or at room temperature. Their colors shine on a large platter, and each flavor profile brings something distinct—herbal, bright, earthy, or citrus-lifted. They pair perfectly with roasted meats, grilled fish, or as part of a luxe holiday spread.
How does Beetroot lower Blood pressure?
Beetroot Juice and Blood Pressure: A Study Funded By The British Heart Foundation