Best with Organic Cooked Beets

Roasted Beets & Carrots with Sage Dipping Sauce

Prep Time: 15 min // Cook Time: 30 min Servings: 4

What to do

Prepare the Sage Dipping Sauce:

  1. Add the ingredients for the dipping sauce to a small blender and blend until creamy and completely combined. Set aside until ready to use (Note: You can also whisk the ingredients together in a small bowl if you don’t have a small blender).

Roast the Vegetables:

  1. Preheat the oven to 400 degrees F.
  2. Coat the carrots and beets in olive oil and sprinkle them with sea salt. Place the carrots on a large baking dish and roast 20 o 25 minutes, or until golden-brown. Remove carrots from the oven and add the beets to the baking sheet. Place sheet back in the oven for 5 to 8 minutes, or until beets are heated through.
  3. Arrange roasted carrots and beets on a serving platter. Garnish with chopped fresh parlsey, sliced almonds, and a drizzle of sage dipping sauce.

What you’ll Need

2 tablespoons olive oil

1 bunch heirloom carrots, stems removed

1 (8.8-ounce) package Love Beets Cooked Beets, quartered

¼ cup sliced almonds for serving

¼ cup fresh parsley for serving

Sage Dipping Sauce:

3 tablespoons olive oil

1.5 tablespoons cider vinegar

2 teaspoons honey

6 large sage leaves

1/8 teaspoon sea salt, to taste