1 c. peeled small beet wedges (about 1")
1 c. large-diced carrots (about 1")
scant 1/4 c. small onion wedges
2 tsp. olive oil
Salt and pepper
1-2 tsp. red wine or apple cider vinegar
1 Tbsp. snipped fresh dill (or 1 tsp. dried dill weed)
Sour cream or plain yogurt
Preheat oven to 425.
Toss carrots, beets, and onions with olive oil; season with salt and pepper.
Spread on parchment lined baking sheet, and roast for 10-20 minutes, until cooked.
Toss with the vinegar and dill.
Serve with a dollop of sour cream or plain yogurt.
Recipe created or adapted by Liz Talley, Urban Graze
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