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Low Country Lace
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Shipman, Barbara
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Oven-Roasted Beets and Carrots
with
Fresh Mint
Hoppin' John's Lowcountry Cooking:
Recipes and Ruminations from Charleston
and the Carolina Coastal Plain
by John Martin Taylor, March 1997, Crown Publishing Group
4 large carrots
4 medium beets
Olive oil
Salt and freshly ground black pepper
Balsamic vinegar
Fresh mint
Scrub the carrots and beets well and place them in a roasting pan.
Drizzle a little oil over the vegetables and season them with salt and
pepper. Toss well,
then place in a warm to moderate oven. Roast
until the vegetables just barely give to the
touch, or until they are
cooked al dente; the beets will probably take longer than the
carrots.
If you are cooking the vegetables at 250 degrees F. with the meat
Slow-Roast Rosemary
Pork with Pear Relish,
they will take about 2 hours. Place them on a cutting board and
cut
the carrots into bite-size pieces. Peel
the beets and discard the skins,
then cut them
bite-size as well. Splash with a little balsamic vinegar,
add a few mint leaves, and serve
at room temperature. Serves 4.
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