Contributed by Angela Cleveland (Adapted from Laura Moore of the Conscious Kitchen)

Ingredients

1 bunch beets trimmed
1 bunch carrots trimmed
2 Tbs olive oil
1 tsp sea salt
1 tsp black pepper
4 Tbs maple syrup
2 Tbs balsamic vinegar

Instructions

Preheat oven to 425°C. Remove the beet tops (see recipe below). Wash the beets and carrots well. The peels on young beets and carrots can be left intact. Cut both into 2-3 inch strips. Place vegetables into a small bowl and toss with olive oil, salt, and pepper. Pour onto a baking tray and spread into one even layer (baking on parchement paper may prevent them from sticking). Roast for 18-20 minutes, then remove from oven and allow them to cool to room temperature. When cooled, transfer them to a seal-proof container. Whisk the syrup and vinegar together and add to vegetables. Seal the lid and gently rotate the container until all the vegetables are marinaded. Place in the fridge to chill before serving.

Read more recipes