Ingredients
Vegetables
- 1 pound beets (about 4 medium, washed and trimmed)
- 1 ½ pounds carrots (peeled and halved lengthwise)
Roasting & Seasoning
- 2 tablespoons unsalted butter (melted)
- Kosher salt and black pepper (to taste, approximately ½ teaspoon salt and ¼ teaspoon pepper for carrots, additional for vinaigrette)
Toasted Cumin Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seeds
- 2 tablespoons minced shallot
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- Salt and pepper (to taste)
Garnish
- ½ cup toasted walnuts (chopped)
- 1 tablespoon chopped parsley
Instructions
- Preheat Oven: Heat your oven to 450ºF (232ºC) and set racks in the middle and lowest positions to prepare for roasting the vegetables.
- Roast Beets: Wrap each beet individually in aluminum foil and place them on a small baking sheet. Roast on the middle rack until a paring knife pierces the beets easily, about 45 to 60 minutes. Remove each wrapped beet as it finishes and let cool.
- Prepare Carrots: While the beets roast, toss the peeled and halved carrots with melted butter, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl to coat evenly.
- Roast Carrots: Arrange the carrots cut-side down in a single layer on a rimmed baking sheet. Place on the lowest oven rack and roast until tender and well browned on the cut side, approximately 25 minutes.
- Make Vinaigrette - Toast Cumin: In a small skillet over medium heat, combine the olive oil and cumin seeds. Stir frequently until the cumin seeds become fragrant and toasted, about 4 to 5 minutes.
- Add Shallot to Vinaigrette: Remove the skillet from heat and add the minced shallot. Stir occasionally as the shallot cooks in the hot oil until the sizzling subsides, roughly 2 minutes. Allow the oil to cool slightly in the pan; the shallot will start to brown during this time.
- Complete Vinaigrette: Whisk in the red wine vinegar, maple syrup, and Dijon mustard into the cooled cumin oil and shallot mixture. Season with salt and pepper to taste.
- Peel Beets: Carefully unwrap the foil from the roasted beets, allowing steam to escape away from you. Let them cool until safe to handle, then rub off the skins using paper towels.
- Slice Beets: Cut the peeled beets into ½-inch thick wedges suitable for serving.
- Assemble and Serve: On a large serving platter, arrange the roasted carrots and beet wedges. Drizzle with the toasted cumin vinaigrette. Garnish with chopped toasted walnuts and fresh parsley. Serve immediately for best flavor and texture.
Notes
- Roasting the beets wrapped in foil helps retain their moisture and flavor.
- The cumin vinaigrette is versatile and can be used on other roasted vegetables or salads.
- To save time, you can roast the beets and carrots simultaneously by using two oven racks as directed.
- Use gloves when handling beets to avoid staining your hands, or be sure to wash hands thoroughly after peeling.
- To toast walnuts, spread them on a baking sheet and bake at 350ºF for 5-8 minutes until fragrant, or toast in a dry skillet over medium heat until golden.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
