Ingredients
- 8 baby carrots, peled
- 4 ounce (or 1 cup) baby blue lake green beans, snap and discard ends
- 1 ounce small peeled rutabaga cut into 8 wedges
- 1 ounce peeled turnip cut into 8 wedges
- 4 ounce small chioggia beets
- 4 ounce small red beets
- 4 ounce small golden beets
Preparation
Baking Directions:
Preheat oven to 400 degrees.
In boiling salted water, parboil separately the carrots, Blue Lake green beans and sweet peas.
Cook until al dente, then shock in ice water and reserve for service.
In the preheated oven, roast the cut rutabagas and turnips in separate pans with a little water, and dot of butter and salt and pepper.
Cook for 10-15 minutes or until tender and lightly caramelized.
Coat the beets with a little olive oil, salt and pepper.
Cook in separate pans covered.
Roast the beets until almost finished cooking, about 15-20 minutes.
Let cool slightly and rub the skins off the beets with a towel.
Cut the beets in half and reserve for service.
Optional: Poached garlic cloves.
2to 3 per serving.
Poach in half milk and half water until tender.
