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Roasted Beets and Carrots with Blood Oranges and Feta
(recipe, Megan Scott)
This recipe is flexible, serving as many as you'd like. Just prepare enough vegetables and citrus to feed everyone at the table.
- Beets (red and/or golden)
- Vegetable oil
- Blood oranges (estimate 1 orange per 2 people)
- Feta cheese
- Maldon salt and freshly ground pepper, to taste
- Cook the vegetables: Preheat the oven to 400 degrees. Scrub the beets and carrots well. Cut the beets into ½- to ¾-inch-thick wedges (there's no need to be exacting here, but keep in mind that the larger the beet wedges, the more time they will take to cook). If the carrots are small, cut them in half lengthwise. If large, quarter them. Toss the beets and carrots with just enough vegetable oil to coat and arrange them in a single layer in a roasting pan. Roast until tender, about 25 to 45 minutes, depending on the size of the veggies.
- Prep the oranges: While the beets and carrots are roasting, remove the peel and pith of the blood oranges. Cut off both ends of the orange so it will sit upright on your cutting board. Using a sharp knife and following the contours of the orange, cut away the peel and white pith without removing too much of the flesh below. Cut the peeled orange into rounds and set aside.
- Assemble the dish: Arrange the roasted vegetables on a plate and top with the orange rounds, feta cheese, and salt and pepper. Serve warm.