- 2 medium golden beets with leaves attached (about 8 ounces)
- 6-8 slender carrots (about 8 ounces), peeled, sliced on the bias into 2-inch lengths*
- 2 teaspoons extra-virgin olive oil
- Scant 1/4 teaspoon kosher salt
- Scant 1/8 teaspoon freshly ground black pepper
- 1 teaspoon apple cider vinegar
Preheat the oven to 400°F with a rack in the center position. Line a rimmed baking sheet with parchment.
Separate the beets from their leafy tops. Clean the leafy tops by plunging them in a large bowl of cool water and swishing them around. Drain and repeat twice more until no grit remains. Dry leaves and rough-chop them. Peel the beet bulbs and slice 1/4″ thick.
On the prepared baking sheet, combine the sliced beets (not the chopped tops) and the carrots. Drizzle with the olive oil and season with the salt and pepper.
Transfer to the hot oven and roast until tender and the edges begin to caramelize, 12 to 14 minutes, flipping halfway through.
Fold in the chopped beet greens and return to the oven for 3 minutes longer.
Sprinkle with the vinegar and serve immediately.
*Save those carrot tops for use in the Celery and Cauliflower Leaf Salad recipe.
Did you know?
- Each part of the plant offers a variety of different nutrients — from the roots all the way to the leaves.
- Experiment with roots like carrots or radishes, leaves like beet greens, kale, chard, or carrot greens, and stems like broccoli stalks or asparagus when cooking at home. You may be surprised by the new flavors and textures that these bring to your dishes!