Roasted Beets and Carrots

Step 1

Preheat oven to 425 F. Coat beets lightly with olive oil. Wrap tightly in aluminum foil and place on a foil-lined baking sheet. On the other half of the baking sheet, place the sliced carrots and drizzle some olive oil.

Step 2

Roast carrots for only 30 minutes, remove them from the oven and return the beets back to the oven. Roast beets until tender and easily pierced with a knife, about 1 hour total. Remove from the oven and let cool for about 10 minutes.

Step 3

Slip off the skins with a paring knife and cut the stem. Slice beets in 1/2" slices, and then half each slice.

Step 4

Place roasted beets and carrots in a serving bowl, season with salt, black pepper and pour the maple vinaigrette. Toss to coat. Garnish with freshly chopped parsley. Serve warm.

Step 5

Mix all ingredients in a small mixing bowl until well combined.