What to do
Prepare the Sage Dipping Sauce:
- Add the ingredients for the dipping sauce to a small blender and blend until creamy and completely combined. Set aside until ready to use (Note: You can also whisk the ingredients together in a small bowl if you don’t have a small blender).
Roast the Vegetables:
- Preheat the oven to 400 degrees F.
- Coat the carrots and beets in olive oil and sprinkle them with sea salt. Place the carrots on a large baking dish and roast 20 o 25 minutes, or until golden-brown. Remove carrots from the oven and add the beets to the baking sheet. Place sheet back in the oven for 5 to 8 minutes, or until beets are heated through.
- Arrange roasted carrots and beets on a serving platter. Garnish with chopped fresh parlsey, sliced almonds, and a drizzle of sage dipping sauce.
What you’ll Need
2 tablespoons olive oil
1 bunch heirloom carrots, stems removed
1 (8.8-ounce) package Love Beets Cooked Beets, quartered
¼ cup sliced almonds for serving
¼ cup fresh parsley for serving
Sage Dipping Sauce:
3 tablespoons olive oil
1.5 tablespoons cider vinegar
2 teaspoons honey
6 large sage leaves
1/8 teaspoon sea salt, to taste