Sweet Roasted Roots With Carrot Top Gremolata

Name: Sweet Roasted Roots With Carrot Top Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Sweet Roasted Roots; 9-10 ounces organic golden baby beets (about 1-2 inches in diameter), trimmed, leaving 1 inch of stems attached (reserve greens for another use); 2 teaspoons extra virgin olive oil; 2 small pinches kosher salt; 9-10 ounces organic young carrots with tops (I used a mix of purple and orange); 1 tablespoon water; 1 tablespoon fresh tangerine or orange juice (from one or two juicy wedges); 1/2 teaspoon whole cumin seed; 1/2 teaspoon Saigon cinnamon; Sprinkle of red pepper flakes; 1 anchovy fillet (packed in oil); 1 teaspoon extra virgin olive oil; For Carrot Top Gremolata; 3 tablespoons finely chopped feathery greens from carrot tops, main stem removed (from about 8 stems); 1 garlic clove, minced; 1 teaspoon Meyer lemon zest; 2 teaspoons sherry vinegar; 1 teaspoon extra virgin olive oil; Kosher salt to taste

Servings: persons

For Sweet Roasted Roots
9-10 ounces organic golden baby beets (about 1-2 inches in diameter), trimmed, leaving 1 inch of stems attached (reserve greens for another use)
2 teaspoons extra virgin olive oil
2 small pinches kosher salt
9-10 ounces organic young carrots with tops (I used a mix of purple and orange)
1 tablespoon water
1 tablespoon fresh tangerine or orange juice (from one or two juicy wedges)
1/2 teaspoon whole cumin seed
1/2 teaspoon Saigon cinnamon
Sprinkle of red pepper flakes
1 anchovy fillet (packed in oil)
1 teaspoon extra virgin olive oil
For Carrot Top Gremolata
3 tablespoons finely chopped feathery greens from carrot tops, main stem removed (from about 8 stems)
1 garlic clove, minced
1 teaspoon Meyer lemon zest
2 teaspoons sherry vinegar
1 teaspoon extra virgin olive oil
Kosher salt to taste

1
Preheat oven to 375 degrees F.
2
Thoroughly scrub beets and carrots with a stiff vegetable brush. Set carrots aside.
3
Arrange beets in a ceramic baking dish slightly larger than sum of beets. Add olive oil and salt; coat by turning beets with your fingers. Cover dish tightly with a piece of foil. Roast until beets are tender and a knife slips out easily when pierced, about 25-30 minutes.
4
While your beets are roasting, make your spice paste by combining cumin seed, cinnamon, red pepper flakes in a large mortar. Begin to grind spices with pestle; once seeds are crushed, add anchovy and olive oil and continue grinding until you have a thick paste.
5
Transfer beets to a bowl to cool. Add water and citrus juice to hot baking dish to deglaze, stirring up the dark caramelized beet juices that have dried to the side. Add scrubbed carrots and spice paste, thoroughly stirring to coat. Replace tight foil top and roast until tender, 15-20 minutes.
6
While carrots are roasting, make your gremolata by combining all the ingredients in a small bowl. Stir well to combine, tasting to adjust seasonings. Set aside until ready to serve.
7
Trim beet tops and bottoms and slip from their skins. Halve the smallest beets and quarter the largest ones. When carrots are finished roasting, add beets to the dish, stir to combine and arrange on a serving platter. Spoon carrot top gremolata all over the roasted roots and serve. Enjoy warm or at room temperature.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For Sweet Roasted Roots, 9-10 ounces organic golden baby beets (about 1-2 inches in diameter), trimmed, leaving 1 inch of stems attached (reserve greens for another use), 2 teaspoons extra virgin olive oil, 2 small pinches kosher salt, and more.

Yes, Sweet Roasted Roots With Carrot Top Gremolata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!