Just add a banana to turn this into a banana daiquiri!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 carrots, or more to taste, cut into 1-inch chunks
- 1 tablespoon olive oil
- 4 medium beets, trimmed and scrubbed
- 2 tablespoons honey, or more to taste
- 3 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
- Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
- Peel and chop beets into 1-inch pieces.
- Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.
Reviews
Was delicious! Didn’t really need the carrots, we didn’t really feel like they added anything to the dish. I did sprinkle a tiny amount of sea salt on it and it just enhanced the flavor.
Delicious! Simple. I had everything in the pantry I needed. I love beets but my husband, not so much. He enjoyed these and said he would definitely like me to make them again.
Great combo. I added a little brown sugar and juice from 1/2 lemon to the glaze. I also seasoned the veggies with s/p and garlic before roasting. Easy to follow recipe. I’ll be adding to my rotation.
Very tasty combination .