Roasted Beets & Carrots Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Trim beet greens (reserve if desired) and scrub beets well. Wrap each beet individually in foil (optional) or place whole on the baking sheet. Toss carrots with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper and arrange next to the beets.

If foil-wrapping beets, place them on the sheet. Roast beets and carrots together for 35–50 minutes depending on beet size: carrots should be tender and beets easily pierced with a knife. Check at 35 minutes and continue until tender.

When done, remove carrots and beets. Place carrots on a plate and keep warm. If beets were rocoked in foil, unwrap carefully (steam is hot) and run under cool water; slip skins off with your fingers or a paring knife. If not wrapped, let cool slightly then peel. Cut beets into 1/2-inch wedges or slices; cut carrots on a bias into 1/2-inch pieces if desired. Toss roasted vegetables with remaining 1 tbs olive oil and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp black pepper. Allow beets to chill to room temperature or refrigerate briefly for chilled beets.

Heat a small skillet over medium heat. Add pecan halves and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes.

Add 1 tsp butter or olive oil and optional 1 tsp brown sugar in the last 30 seconds, toss to coat and melt the sugar slightly to create a light glaze. Remove from heat and let cool.

In a small bowl or jar, whisk together 3 tbs balsamic vinegar, 2 tbs maple syrup and 1 tsp Dijon mustard until combined.

Slowly whisk in 4 tbs olive oil until the dressing emulsifies. Season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Taste and adjust sweetness or acidity as needed (add a little more maple or balsamic).

Place 6 cups baby spinach in a large serving bowl or divide among plates.

Scatter chilled beet slices over the spinach and arrange warm carrot pieces on top so the salad has contrast of warm carrots and chilled beets.

Crumble the 6 oz goat cheese over the salad, then lightly grind the 1 tsp coarsely ground black pepper over the cheese for bold pepper character.

Sprinkle the toasted pecans over the salad.

Drizzle dressing over the assembled salad (start with half, toss gently, and add more to taste).

Serve immediately so carrots remain warm and beets chilled, or refrigerate briefly if you prefer everything cold.