Honey Glazed and Roasted Beets and Carrots
with a Lemon Basil dressing
1 bunch of baby beets about 6 or 3-4 larger
1 bunch of carrots
4 tablespoons honey
1-2 tablespoons extra virgin olive oil
salt and pepper to taste
1/4 cup toasted walnuts
1/4 cup of red onion sliced or shallots
1 cup packed basil (firmly)
1 garlic clove chopped
1 lemon juice and zest
2 tablespoons sour cream
1/4 cup extra virgin olive oil
2-3 tablespoons sour cream
1 tablespoon honey
Preheat oven to 400 degrees. Coat the beets and carrots with honey, olive oil, salt and pepper. Place on a baking tray, cover with foil. Roast for 30-45 minutes or until the beets are tender.
While vegetables are roasting make dressing. Combine basil, garlic, lemon juice, zest, sour cream, salt and pepper in blender or food processor. Pulse a few times and stream in the olive oil until it forms a dressing. If it is too thick stream in some water until desired thickness.
Peel beets then slice. Then slice carrots, arrange on platter. Put some arugula leaves on plate, next add sliced onions and walnuts. Drizzle on basil dressing and tear a few more arugula leaves as garnish.
You can serve this completely cooled or semi warm. Either way it tastes good!