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Ingredients
- 6 medium beets (2 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
- 2 1/2 lb carrots, cut diagonally into 3/4-inch-thick slices
- 2 tablespoons olive oil
Method
- Preheat oven to 425F.
- Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
- Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
- Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
- While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems.
- Cut each beet into 6 wedges.
- Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.
