Roasted Beets and Carrots with Goat Cheese, Toasted Almonds, and Raisins
Ingredients
- 1 pound beets, washed and cut into 1 inch cubes
- 1 pound carrots—I use Les Petite Carrots from Trader Joe's
- 1/4 c extra-virgin olive oil
- Salt and pepper to taste
- 4 oz goat cheese
- 1/4 c toasted almonds
- 1/8 c golden raisins and/or cranberries
- 1/2 a lime to juice
Instructions
- Preheat oven to 450 degrees.
- In a large bowl, toss beets and carrots in olive oil until evenly coated.
- Spread onto a large baking sheet, and salt and pepper. Mix with hands and place in center of oven. Bake for 30-40 minutes, stirring about halfway through to ensure even baking. I prefer a longer roast time so the veggies begin to caramelize, but the amount of time in the oven is a matter of personal taste!
- Remove from oven and allow to cool slightly. When cooled, transfer to a platter, sprinkle with goat cheese crumbles, almonds, cranberries, and a squirt of lime juice.