Arrange on a rimmed baking sheet, and slide into the oven. Roasted carrot & golden beet soup.

Roasted Golden Beet & Carrot Soup with Quinoa recipe Recipe Roasted

Combine vegetables, and serve immediately.

Roasted golden beets and carrots. 3 medium golden beets, washed and peeled. Preheat oven to 220° c/425 °f, gas 7. 4 cups vegetable stock or water.

To make the dressing combine 1 tbsp olive oil with honey, water, apple cider vinegar, minced garlic, salt and pepper and whisk until combined. Remove pan from oven, and place onion mixture and carrot mixture in pan next to foil packet, spreading in a single layer. 6 large carrots, washed a peeled.

Return to oven, and bake beets, onions, and carrots 25 minutes. Add enough water to cover them. 2 tablespoons unsweetened almond butter.

1 can coconut milk, full fat or light. Heat the oven to 375°f and place rack in the middle. Place in the oven on a baking sheet.

To roast them at the same time, wrap the beets individually in foil, then place on a baking sheet and pop them in the oven to start roasting. Drizzle with olive oil, thyme, salt and pepper. Salt and pepper to taste

Peel beets, and cut any larger carrots and beets in half or quarters (leave small ones whole) Depending on the size of the carrots and beets, you may need to add more water slowly until you reach your desired consistency. 2 teaspoons red curry paste.

Season to taste with sea salt and pepper. Toss them on a large rimmed baking sheet with 2 tablespoons of the olive oil and 1/2 tsp. Put carrots into a large saucepan and beets into another.

Drizzle the beets with 1/2 the olive oil and wrap completely in aluminum foil. Quarter the beets, halve the carrots, toss with 2 tablespoons olive oil, and sprinkle with sea salt. Half or quarter any large beets so all the beets are about the same size.

Rinse the beets and trim off any darkened tops. Meanwhile, prep the carrots and make the vinaigrette. Drain and place in separate bowls.

Each of the salt and black pepper.