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Serving Size
4
Ingredients
1 bunch red beets, scrubbed and chopped into 1-inch pieces
1 bunch carrots, scrubbed and chopped into 1-inch pieces
1 tablespoon avocado oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons fresh dill, roughly chopped
1/4 cup salted & roasted pistachios, roughly chopped
Directions
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Preheat the oven to 400 degrees. Loosely wrap chopped beets in a piece of tin foil with 2 tbsp water and seal shut then set on a large baking sheet lined with parchment paper. Loosely wrap the carrots in the same manner, seal shut, and place on the baking sheet. Roast the beets and carrots for 35 minutes until fork tender. Remove from the oven and allow to cool for 5 minutes.
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While the beets and carrots are steaming, whisk the avocado oil, balsamic vinegar, honey, salt, and pepper in a large bowl until emulsified. When the vegetables are done, carefully dump the beets and carrots into the bowl and discard the foil. Gently stir the beets and carrots until well coated in the marinade.
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Carefully dump the beets and carrots back onto the parchment paper lined baking sheet and place it back in the oven and roast for 20 minutes until marinade has caramelized.
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Remove vegetables from the oven and top with chopped dill and pistachios. Serve warm.
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