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Recipe Detail Page
Roasted Beets, Carrots & Onions with Feta & Pomegranate Vinaigrette
Holiday 2022
A colourful celebration of winter vegetables, this dish sees heirloom carrots, earthy beets and red onions roasted until soft and sweet then finished with a tangy pomegranate dressing, briny feta and cool mint. The carrots and beets are unpeeled, which adds flavour and nutrients, and reduces food waste.
Serves 6
POMEGRANATE VINAIGRETTE
1/4 cup (60 mL) extra virgin olive oil
1 tbsp (15 mL) red wine vinegar
2 tbsp (30 mL) pomegranate molasses
1 tbsp (15 mL) honey
1/4 tsp (1 mL) ground cumin
Salt to taste
1 lb (455 g) heirloom carrots, scrubbed, halved lengthwise
4 small yellow beets, scrubbed, quartered
1 large red onion, peeled, quartered
3 tbsp (45 mL) extra virgin olive oil
1/4 cup (60 mL) dry white wine
1 tbsp (15 mL) grainy mustard
Salt and freshly ground pepper to taste
4 small red beets, scrubbed, quartered
1 cup (250 g) julienned beet greens, thoroughly washed
5 oz (150 g) sheep’s milk feta, cut into two triangles
1/4 cup (60 mL) fresh mint leaves
1. For the vinaigrette, whisk all ingredients in a small bowl. Transfer to an airtight container. Refrigerate up to 2 weeks.
2. Preheat oven to 400ºF (204ºC). Line one large baking sheet and one small baking sheet with parchment paper.
3. In a large bowl, add carrots, yellow beets, red onion, olive oil, white wine, mustard, salt and pepper. Toss until well coated. Transfer vegetables to large baking sheet, reserving marinade.
4. Add red beets to bowl and toss in remaining marinade. Transfer beets to small baking sheet.
5. Place both sheets in oven. Roast until vegetables are fork-tender, switching racks at halfway point. The big sheet will take about 45 minutes. The small tray will take 50 to 55 minutes.
6. Line bottom of a large serving platter with beet greens. Arrange vegetables overtop and drizzle with vinaigrette. Top with feta and mint.
Serves 6