Beet and Carrot Salad

Ok, so I tried baking the beets and carrots in the oven.  They were alright, but it really took longer than I thought it would. If you are able to, BBQ the beets. (Boiling them would be my third option)

Here's how to BBQ:

http://hotandcoldrunningmom.blogspot.com/2014/10/bbqd-beets.html

But if you can't BBQ them here's the oven version.

6 medium-sized beets
4 large carrots

Brush the vegetables clean and pierce them a few times, put them in a baking pan.

Bake in a 425F oven for about 60-75 minutes.  Check the carrots closer to 60 minutes.  They could come out and put the beets back in.  At that time you may want to add a couple of tbsps of water to the pan. Don't overcook, you don't want mushy veggies.
When time is up turn the oven off and leave the beets in for another half hour.

Take them out and when cool peel beets.  No need to peel carrots unless you don't like the rustic look.  Slice and toss with:

2 tbsps. white wine vinegar
4 tbsps. olive oil
1/2 tsp garlic powder
1/2 tsp lemon pepper
Salt to taste

Serve at room temperature.

You might also like:

http://hotandcoldrunningmom.blogspot.com/2014/10/chocolate-beet-muffins.html