Roasted Beets and Carrots

From a local organic grocery store.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 4 -6  beets, greens trimmed and stems left on
• 6  medium carrots, peeled and cut in half lengthwise, then quartered
• 2  teaspoons olive oil
• 2  tablespoons butter, melted
• 1⁄4 cup  orange juice
•  salt and pepper
• 2  tablespoons fresh dill, chopped

Directions

1. Preheat oven to 400º F.
2. Place the beets in a small ovenproof pan with a little water; cover tightly with foil. Roast for 50 minutes to 1 hour, depending on the size of the beets. Test with a fork for tenderness. Cool, then cut off the stem ends and slip off the skins. Cut in half or in bite-size pieces; keep them warm until carrots are roasted.
3. Carrots will cook in less time than the beets. In a separate baking pan, coat them with the olive oil and roast for 15 to 25 minutes, depending on their size, until fork-tender. Combine beets and carrots with melted butter and juice; add salt and pepper and sprinkle with chopped dill.