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Balsamic Roasted Beets and Carrots with Blue Cheese
This simple root vegetable dish is easy to prepare yet yields striking results, making it a perfect addition to the holiday table. The beets and carrots are roasted in separate foil packets to accommodate different cooking times. To amplify the vegetables’ naturally sweet, earthy notes, we mix caramelly dates into the beet wedges before baking and enclose an entire head of garlic, cut in half, in the packet with the carrots. When the garlic is soft and creamy, we mash the cloves and use them in a tangy-sweet balsamic-honey vinaigrette laced with plenty of fresh thyme. Salty-sharp blue cheese completes the colorful dish. If you’re able to find rainbow carrots, the mix of colors makes for an especially stunning presentation.
6
Servings
Tip
Don’t roast the beets unpeeled. For this recipe, we find it better to peel them while raw so they can be dressed while hot, allowing them to absorb some of the seasonings so each bite is deeply flavored.
1 hour
30 minutes active
Ingredients
-
1½
pounds medium (2 to 2 ½ inches in diameter) red or golden beets, peeled and cut into 1-inch wedges
-
½
cup pitted dates, halved lengthwise
Directions
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01Heat the oven to 425°F with a rack in the middle position. Cut two 18-inch squares of extra-wide foil; place 1 on a rimmed baking sheet. In the center of the foil, combine the beets and dates. Drizzle lightly with oil and sprinkle with ½ teaspoon each salt and pepper; toss. Enclose the beet mixture in the foil and tightly crimp the edges, forming a well-sealed packet. Place the baking sheet in the oven and roast for 10 minutes.
Reviews
November 9, 2025
Delicious and easy
What a tasty and satisfying recipe. My first time cooking beets and carrots in foil pouches; it worked like a charm. The dressing is so flavourful and highlights the beets and carrots in the best way. I served it with marinated bavette steak and I'd like to try it as a side for roast chicken next. Will definitely make this again - especially as beets and carrots are always available in our organic farm CSA in winter. Thank you Milk Street! You've done it again and I'm grateful.
October 15, 2025
So Delicious!
I make this with the roasted chicken with garlic and mustard pan sauce. I don't have a double oven but I adjust the time to roast the veg at a lower temp. These two go so well together.
August 29, 2025
Exceeded expectations
Dream recipe. Will be making this many times more in future
July 19, 2025
Delicious
What a great way to eat fresh root vegetables! The accompanying dressing was simple, but so tasty!
October 26, 2024
Great fall side
I made this recipe to use carrots from my garden. I cut everything into 3/4 inch cubes/pieces because I wanted to use this as more of a salad that I would toss with greens. I also roasted an onion from the garden and added it to the mix. It was sooo yummy and the color was beautiful. Definitely a do over.
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