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Recipe for roasted beets and carrots with citrus vinaigrette

Valerie Ryan for the Boston Globe

Serves 6

Roasting beets and carrots brings out their sweetness. These are cooked once, tossed with dressing, and then roasted briefly. They are finished with orange segments and pomegranate seeds. You’ll think you’re eating dessert.


2tablespoons balsamic vinegar
Juice of 1 lemon
Juice of 2 navel oranges
Salt and pepper, to taste
2tablespoons honey
2tablespoons olive oil
2tablespoons chopped fresh thyme

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1. In a bowl, whisk the vinegar, lemon and orange juice, salt, pepper, and honey.

2. Whisk in the olive oil and thyme. Taste for seasoning and add more salt and pepper, if you like.


5medium beets, unpeeled
Salt and pepper, to taste
2navel oranges
6large carrots, halved lengthwise and crosswise
¼cup pomegranate seeds
Extra sprigs fresh thyme (for garnish)

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1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet.

2. Sprinkle beets with salt and pepper. Wrap in foil and roast for 1 hour or until not quite tender when pierced with a skewer. Leave to cool. Remove skins and cut each beet into 6 wedges. Transfer to a bowl. Pour of the dressing over beets and stir gently to coat.

3. To make segments, cut off the ends of the orange, set on a flat end on a board. Use a serrated knife to slice down the sides of the orange, removing the white pith and peel. Holding the round in your hand, cut inside the membrane to remove the segments.

4. In a saucepan, combine the carrots with water to cover them and a pinch of salt. Bring to a boil, lower the heat, and simmer for 10 minutes, or until not quite tender; drain and cool. In a bowl, combine the carrots and of the dressing; stir gently to coat.

5. Place beets and carrots separately on the baking sheet. Roast the vegetables for 20 minutes or until tender. Remove from oven and transfer to a bowl.

6. Add the orange segments, pomegranate seeds, and remaining dressing. Garnish with thyme.

Valerie Ryan

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