For The Love Of Beets

1. 1

   Preheat oven to 425F. Wrap beets with a splash of water, olive oil, lemon juice, 2 sprigs of thyme, a few cloves of garlic, salt and pepper tightly in foil with skin, then roast 1 hour .

2. 2

   Carefully unwrap, and when cool, rub off skins with a paper towel and discard. Chop beets into 1/2? cubes and transfer to a bowl. When there is about 15 minutes left on the timer for the beets, toss carrots and chopped bread with olive oil, garlic, and a little lemon in a bowl, then bake on a cookie sheet with parchment paper until the timer runs out.

3. 3

   As soon as you pull the beets out, switch the oven over to broil mode and move the carrots to the top rack. As the beets cool, keep a close eye on the oven to make sure things don't go up in flames. The carrots should be slightly browned and the croutons crispy.

4. 4

   When all the components are done, mix together well in a large bowl with goat cheese and extra leaves of thyme and some s/p to taste. Viola. Soft, buttery beets and carrots, crispy croutons, and creamy goat cheese. Bon Appetite! For more photos/details please visit: http://tinyurl.com/5rhw82h

* Per serving · 4 servings · Values may vary.

No additional tips available.