Ingredients
Scale
- 3–4 dl (1¼–1¾ cups) orange juice
- 1.5–2 kg (3.3–4.4 lbs) beets, peeled and cut into wedges
- 4 large carrots, peeled and cut into thick slices
- 2 rosemary sprigs
- 8 thyme sprigs
- 5 tbsp olive oil
- 3 tbsp butter
- 2 tbsp honey
- Salt, to taste
- Black pepper, to taste
To Serve
- Lettuce (any kind you like)
- Feta cheese
- Walnuts, lightly roasted and crushed
Instructions
- Preheat the oven to 210°C (410°F).
- Place the beet wedges in a roasting pan with the rosemary, 6 thyme sprigs, olive oil, salt, and black pepper. Toss to coat.
- Pour in 1–2 dl (½–¾ cup) of orange juice and cover the pan with aluminium foil.
- Roast for about 1 hour, or until the beets are tender.
- Remove the foil, increase the oven temperature to 250°C (480°F), and roast for another 15–20 minutes, or until the beets are caramelized.
- Meanwhile, heat a frying pan over medium heat and add the carrot slices.
- Pour in 2 dl (¾ cup) of orange juice, add the butter, and season with salt and black pepper.
- Bring to a simmer, cover with a lid, and cook for about 10–12 minutes or until the carrots are almost tender.
- Add the remaining thyme sprigs and the honey. Stir gently and let simmer uncovered until the liquid is reduced and glossy.
- To serve, arrange a thick layer of lettuce on a large platter.
- Top with the roasted beets and glazed carrots.
- Crumble over feta cheese, sprinkle with the toasted walnuts, and drizzle with the glossy carrot juices. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes