About This Recipe
Balsamic brings the perfect finishing touch to this dish.
Tip: The “candy stripe” beets, with their vibrant pink and white rings and naturally sweet flavor, add a stunning visual twist that makes this recipe truly stand out.
Ingredients
At Oliviers&Co
3 tbsp PZ Maslinari Istre olive oil
2 tbsp silver quality balsamic vinegar
Fleur de Sel from the Delta de L'Ebre
From the market
2 cloves of garlic, peeled and halved
Juice of one orange
1 sprig of rosemary
1 orange carrot
1 yellow carrot
1 purple carrot
1 'candy stripe' beet
Directions
Preheat the oven to 428 °F.
In a large shallow roasting pan, toss the carrots, garlic, and rosemary with the olive oil.
Spread the vegetables in a single layer and sprinkle with salt. Roast until golden and tender, about 30 minutes. Remove from the oven.
Pour fresh orange juice over the vegetables and toss to coat. Add pepper and set aside.
Slice the beet using a mandoline. Arrange the raw beets over the carrots and drizzle with balsamic vinegar.
Serve immediately!