Sage Roasted Golden Beets and Carrot Recipe

These gorgeous roasted gold beets and carrots make such a lovely side. Bake caramel and enhance its natural sweetness. The aromas of garlic, sage and rosemary are irresistible!

As we all know, I can eat these roasted yellow beets and carrots on a baking sheet. I love them very much. They are a lovely side of meat, grilled chicken and fish. Plus, they are incredible for adding salads. My favorite salad is arugula, some bees and goat cheese.

I love the gorgeous color and mild sweetness of the golden beets. Matching sweet roasted carrots makes for a very delicious vegetarian dish! For more beet recipes, see our Beet Salad for Pickled Beets or Pears.

Key Ingredients

• Golden beets: I love beets, but honestly, I don’t like cooking them because I don’t like dealing with red beets and their inevitable red stains that stay on my cutting board and hands. That’s why I like the recipe for gold beets (or yellow beets). They are equally delicious, but don’t leave the same stain when they wake up. If you like beets but sometimes you will find them a little dirt, golden beets are for you! They are a little milder than their red peers.
• carrot: I like the orange color of beet yellow carrots. Using sturdy carrots can keep baking time very well. Save old carrots that might be a little soft from the fridge to mix the soup like my creamy veggie soup!
• Garlic, Sage and Rosemary: We roasted beets and carrots with some fresh sage leaves, rosemary and smashed garlic cloves, which made the kitchen smell incredible and really filled the veggies with flavor. You can also try fresh thyme.
• Olive oil and vinegar: Olive oil prevents vegetables from drying, and vinegar will increase the flavor. I use white wine vinegar or champagne vinegar (apple vinegar may also pinch).

Sage roasted golden beets and carrots

• Prepare
  10 minutes
  
• chef
  50 minutes
  
• All
  1 hour
  

We were happy to eat these roasted yellow beets and carrots directly from the baking tray, but they could be great or served with creamy goat cheese on top of the arugula salad.

The first step in our recipe is to bo beets. This allows them to start with cooking (carrots don’t need to be too long) and helps us peel them off. After cooking with boiling water until softened, we inserted the beet into the ice bath so that the peel of the beet is really easy to remove. If you don’t want to have a par boil, give the beet scrub and continue baking.

4 servings (as one)

You will need

2 to 3 golden beets, no tops

3 medium carrots, peeled

2 cloves of garlic, lightly smashed

4 sage leaves

1 fresh rosemary twig

2 tablespoons olive oil

1½ tablespoons white wine vinegar

1/4 teaspoon fine sea salt, more flavor

direction

1Preheat the oven until 400°F (200°C). Place a large baking tray or baking tray.

2Prepare beets: Add the beets (whole) to a medium pot with salt to taste water. Cook for 15 to 20 minutes until almost tender, then transfer to a bowl of ice water to cool. Once cooled, peel and cut the beets in half or quarters, depending on the preferred size.

3Roasted beets and carrots: Cut the carrots to similar sizes as the beets and add them to the baking dish with the beets. Use smashed garlic, sage, rosemary, 2 tablespoons olive oil, 1½ tablespoons white wine vinegar and 1/4 teaspoon of salt. Bake for 30 to 40 minutes, or until the beets and carrots become slightly caramelized and tender.

4Use as a side dish or top of arugula salad, or add some chopped goat cheese.

Adam and Joanne’s Tips

• Red beets: Feel free to use red beets, but when baking in the oven, try keeping the beets and carrots apart to some extent or the carrots will turn red.
• The nutrition facts provided below are estimates.

Nutrition per serving
Service size
1/4 of the recipe
/
Calories
110
/
Total fat
7.3 grams
/
Saturated fat
1.1 g
/
cholesterol
0mg
/
sodium
225.8mg
/
carbohydrate
11.1g
/
Dietary fiber
3.2g
/
Total sugar
6.3g
/
protein
1.5 g

author:

Joanne Gallagher