"Beets and carrots are roasted in a citrus ginger sauce, yielding an earthy, tangy side dish."
4 Beets, peeled and sliced 3 large Carrots, peeled and quartered 1 tablespoon Olive oil 1 teaspoon sea Salt 1/3 cup fresh pink Grapefruit juice 1/4 cup fresh Lemon juice 2 tablespoons red wine Vinegar 1 tablespoon Honey 1 teaspoon ground Ginger 1/2 teaspoon Soy sauce 1 tablespoon Olive oil
Preheat oven to 400 degrees F (200 degrees C). Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil. Bake the vegetables in the preheated oven for 15 minutes. Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.
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