Roast Carrots and Beets
1 tablespoon cooking oil
6 small beets
6 small carrots, peeled
Kosher Salt
2 tablespoons olive oil
Rub beets and carrots with cooking oil and sprinkle with salt. Put each vegetable in a separate baking dish and roast until tender while the lamb is roasting. Test for doneness. When done, remove the skins from beets, combine beets and carrots and pour 2 tablespoons extra virgin olive oil over them just before serving.
SET ASIDE 2 BEETS AND 2 CARROTS FOR A SALAD LATER IN THE WEEK. SLICE THE BEETS AND CARROTS. KEEP THEM SEPARATE. MIX 2 TABESPOONS EXTRA VIRGIN OLIVE OIL AND 1 TABLESPOON THYME VINEGAR. DIVIDE THE DRESSING BETWEEN THE CARROTS AND BEETS. REFRIGERATE UNTIL NEEDED.