Needs:
3 golden beets with greens
1 pound of whole carrots.
1/2 Cup olive oil
4 garlic cloves minced
1/2 Tbs thyme
1 Tsp salt
1 Tsp pepper
1/4 Cup balsamic vinegar
Preheat oven to 400°
Cut greens from beets and reserve them (good for sauteed beet greens) wash carrots and beets well from any dirt.
Peel the carrots and beets.
Cut carrots in two inch bias chunks and cut beets into quarters and then slice in 1/2 inch chunks.
Mix the carrots and beets with the oil, vinegar, salt, pepper, garlic and thyme till well coated.
Place in an even layer on a sheet pan or cookie sheet. Place in the oven on middle rack. Roast for 25 minutes, add 1/4 Cup of water to the pan to help release the carmelized vegetables off the pan. Roast for additional 5 to 10 minutes till water is evaporated.
Plate and enjoy.
