Name: Roasted Carrot and Beet Bowls with Citrus-Ginger Vinaigrette
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Modern American
Ingredients: 1 lb (450g) carrots, peeled and cut into 1-inch pieces; 1 lb (450g) mixed beets (red, golden, or chioggia), peeled and cut into 1-inch pieces; 2 tablespoons (30ml) extra-virgin olive oil, divided (for roasting); 1/2 teaspoon (3g) Diamond Crystal kosher salt, divided (for roasting); 1/4 teaspoon (0.5g) freshly ground black pepper, divided (for roasting); 1/4 cup (60ml) freshly squeezed orange juice; 1 tablespoon (10g) fresh ginger, finely grated; 1 tablespoon (15ml) apple cider vinegar; 1 teaspoon (5g) Dijon mustard; 1 teaspoon (7g) honey or maple syrup (optional, for balance); 1/4 cup (60ml) extra-virgin olive oil (for vinaigrette); 1/8 teaspoon (0.75g) Diamond Crystal kosher salt (for vinaigrette); Pinch of freshly ground black pepper (for vinaigrette); 2 tablespoons fresh parsley, finely chopped (for garnish); 2 tablespoons (30g) toasted pepitas (for garnish)

Magic Sous

Roasted Carrot and Beet Bowls with Citrus-Ginger Vinaigrette — Magic Sous