Categories: Vegetables

Ingredients

• 2 lb. beets, peeled and quartered
• 1/2 cup olive oil, divided
• 1/4 cup chopped fresh rosemary
• 2 tsp. coarse-grain sea salt, divided
• 1/2 tsp. pepper divided
• 2 lbs. carrots with tops
• 8 shallots
• 2 lb. new potatoes, halved
• 8 small turnips, peeled and quartered

Directions

1. Place beet quarters on a 12-inch square piece of aluminum foil. Drizzle with 2 Tbsp. oil; sprinkle with rosemary, 1/2 tsp. salt. and 1/4 tsp. pepper. Fold up sides, forming a bowl; place bowl in 1 end off a large roasting pan, and set aside.
2. Cut tops from carrots leaving 2-inch stems. Scrape carrots, and set aside.
3. Cut an X in top of 4 unpeeled shallots; cut remaining 4 shallots in half lengthwise.
4. Toss together carrots, shallots, potato, turnip remaining 6 Tbsp. salt, and remaining 1/4 tsp. pepper. Place on opposite end of roasting pan from beets.
5. Bake at 450 degrees for 40 minutes or until vegetables are tender. Garnish beef tenderloins with whole shallots, if desired. Toss together beets and other vegetables

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