Roasted Beet, Carrot and Scallion Skewers with Tarragon

1. 1

   Preheat the oven to 350.

2. 2

   Put the beets and carrots in two separate baking dishes and lightly drizzle both with olive oil.

3. 3

   Cover with foil and bake until tender, about 45 minutes for the carrots and 1 hour for the beets.

4. 4

   When cool enough to handle, peel the beets and cut into twenty-four 1 1/2-inch-by-1/2-inch sticks.

5. 5

   Light a grill.

6. 6

   Alternately thread 2 each of the beet, carrot and scallion pieces onto 12 bamboo skewers.

7. 7

   Drizzle lightly with olive oil and grill until lightly browned, about 2 minutes per side.

8. 8

   Transfer the skewers to a platter and drizzle with a little more olive oil.

9. 9

   Season with salt and pepper, sprinkle with the tarragon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.