- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Par-boiling the beets before roasting helps us to peel them. After some time in boiling water, the peels practically fall away from the beets. You can skip par-boiling and use well scrubbed and rinsed vegetables instead.
Ingredient:
- 1/2 pound yellow beets, without tops (2 medium)
- 1/2 pound carrots, peeled (3 medium)
- 2 garlic cloves, smashed
- 4 sage leaves
- 1 sprig fresh rosemary
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- Salt to taste
