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Balsamic Roasted Beets and Carrots with Blue Cheese
1 hour 30 minutes active
This simple root vegetable dish is easy to prepare yet yields striking results, making it a perfect addition to the holiday table. The beets and carrots are roasted in separate foil packets to accommodate different cooking times. To amplify the vegetables’ naturally sweet, earthy notes, we mix caramelly dates into the beet wedges before baking and enclose an entire head of garlic, cut in half, in the packet with the carrots. When the garlic is soft and creamy, we mash the cloves and use them in a tangy-sweet balsamic-honey vinaigrette laced with plenty of fresh thyme. Salty-sharp blue cheese completes the colorful dish. If you’re able to find rainbow carrots, the mix of colors makes for an especially stunning presentation.
pounds medium (2 to 2 ½ inches in diameter) red or golden beets, peeled and cut into 1-inch wedges
cup pitted dates, halved lengthwise
01Heat the oven to 425°F with a rack in the middle position. Cut two 18-inch squares of extra-wide foil; place 1 on a rimmed baking sheet. In the center of the foil, combine the beets and dates. Drizzle lightly with oil and sprinkle with ½ teaspoon each salt and pepper; toss. Enclose the beet mixture in the foil and tightly crimp the edges, forming a well-sealed packet. Place the baking sheet in the oven and roast for 10 minutes.
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