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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 400°F (200°C). Toss the beet wedges and carrot pieces with 1½ tbsp (23 ml) 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 (23 ml) 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.

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.