Found this gem in Food & Wine magazine.
The reason you're getting a picture of the magazine is I did not separate everything out and the beets pretty much dyed the whole dish purple and it's not looking so appetizing!
But it was still so tasty!
And I have to say this post goes out to Sarah, my friend who has a love affair with beets just like me!
*I have amended a few things from the original recipe.
1 bunch golden beets with tops
1 bunch red beets with tops
3 T. EVOO
3 large garlic cloves, halved
Salt and Pepper
1 bunch carrots
1 T. sherry vinegar
1 large shallot, minced
1 oz. goat cheese, crumbled
Preheat the oven to 425º. Peel the beets and cut them into 1 in wedges. Discard the tough stems and coarsely chop the leaves. Slice the carrots into 1 in pieces.
Coat each vegetable separately (to keep the beets from dying everything) with evoo salt and pepper and lay out on a baking sheet. Add 2 halves of garlic to each section of veggies on the sheet.
Roast for about 40 minutes in the oven.
In a small bowl whisk the vinegar and 1 T. evoo, season with S&P and add in the goat cheese.
In a skillet heat the remaining evoo and saute the shallot and beet leaves until tender, about 6 minutes. Season with S&P.
The recipe says to combine everything together and toss once or twice. I would still say just layer everything and drizzle the dressing on top - or have each person drizzle on their portion.