November Harvest: Carrots & Golden Beets
This week in farm-to-school, we focused on the importance of preventing food waste and created a recipe using golden beets and carrots. While students were familiar with the taste of carrots, the sweetness of the golden beet was a pleasant surprise. Red beets or Chioggia beets have a sort of earthy bitterness to them, but golden beets? Not only will they brighten up any salad, but they have a remarkable sweetness, are easier (and cleaner) to peel, and have even more antioxidants, vitamin C, and vitamin A than their red counterparts. Root vegetables are full of naturally occurring sugars, but roasting them as we did in this recipe, makes them even sweeter. Layer on the honey-balsamic glaze, and you’ve got yourself a new after school sweet treat (that is also healthy)!
Recipe: Honey-Balsamic Glazed Roasted Beets & Carrots
- 3 Golden Beets, cut into quarters
- 4 large carrots, cut into 1-inch chunks
- 3 Tablespoons of Balsamic Vinegar
- 2 Tablespoons of Honey OR Maple Syrup
- Olive oil
- Wrap the beets in foil and roast them in the oven at 350°F for 1 and 1/4 hours. Set them aside until cool enough to handle.
- Meanwhile, chop the carrots into 1-inch chunks (make sure to keep them relatively the same size so they cook consistently) and toss with a drizzle of oil and a sprinkle of salt in a baking pan. Roast for about 45 minutes, turning once or twice, until soft and carrots start to turn golden.
- Combine the balsamic vinegar and honey in a large skillet, add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan.
- When the beets are cool enough to handle, peel them with your fingers or a knife. Slice beets into wedges and place in skillet with carrots.
- Heat vegetables over medium-high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediately, or cool and serve over a salad.