If you’re looking for a simple and nutritious dish that combines the earthy goodness of beets with the sweet crunch of carrots, look no further than this beloved recipe from Grandma’s kitchen. This beetroot and carrot side dish is not only packed with essential nutrients and antioxidants but also bursting with flavor. It’s a family favorite that’s easy to prepare and perfect for any meal. Here’s how to make it just like Grandma does, three times a week!
Ingredients
3 medium beetroots, peeled and diced
3 large carrots, peeled and sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar (or lemon juice)
1 teaspoon honey (optional, for a touch of sweetness)
Salt and pepper, to taste
Fresh herbs (like parsley or thyme) for garnish
Equipment
Roasting tray
Mixing bowl
Knife and cutting board
Instructions
Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This high temperature is perfect for roasting vegetables and bringing out their natural sweetness.
Prepare the Vegetables: Wash, peel, and dice the beetroots into small, bite-sized pieces. Slice the carrots into rounds or half-moons, depending on your preference. The key is to cut the vegetables into similar-sized pieces for even cooking.
Season and Mix: In a large mixing bowl, combine the diced beetroots and sliced carrots. Add olive oil, balsamic vinegar, and honey if using. Toss everything together until the vegetables are well-coated. Season with salt and pepper to taste.
Roast the Vegetables: Spread the seasoned vegetables in a single layer on a roasting tray. Make sure they have enough room so they can roast evenly without steaming.
Bake: Place the tray in the oven and roast the vegetables for about 25-30 minutes, or until they are tender and caramelized. Halfway through, you might want to stir the vegetables to ensure they roast evenly.
Serve and Enjoy: Once roasted, remove the vegetables from the oven. Transfer to a serving dish and garnish with fresh herbs for added flavor and a pop of color.
Nutritional Benefits
This dish is not only delicious but also loaded with health benefits. Beetroots are rich in fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Carrots are a great source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants. Together, they support heart health, reduce blood pressure, and boost your immune system.
Serving Suggestions
Grandma’s beetroot and carrot recipe is versatile:
As a Side Dish: It pairs wonderfully with roast meats or grilled fish.
In Salads: Cool the roasted veggies and toss them in your favorite greens salad for a hearty meal.
As a Snack: Enjoy them as is for a healthy, fiber-rich snack.
This recipe is a testament to the power of simple, wholesome cooking using ingredients that are both nutritious and flavorful. Try making it at home to bring a bit of Grandma’s warmth and care to your table. Enjoy!