Heat a heavy-based oven roasting pan on top of the stove and toss the vegetables and garlic.
Sprinkle with the oil.
Stir until they start to brown.
Add the herbs, sprinkle over the vinegar and season well.
Put the pan in the oven and roast for about 15 minutes, then reduce the heat to 375 degrees F and continue cooking for another 30 minutes or so, stirring 2 or 3 times until the beets are tender.
If the vegetables start to burn, add a little more oil and vinegar to the pan.
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BEETS AND LEEKS - EATING FROM THE GROUND UP
2011-10-19 Cut the greens off the beets, leaving about 1 inch of stem. Leave the tail on. Wrap each beet individually in tin foil, putting a touch of olive oil and a dash of salt and pepper on each one before sealing the foil up. Roast in a 375 … From eatingfromthegroundup.com
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RECIPES BEET, CARROT, AND LEEK SALAD | SOSCUISINE
2011-03-04 Pour in the remaining Classic Vinaigrette, then season with salt and pepper. Blend gently and set aside. Peel the carrots, then shred them using a large-holed grater. Put them in … From soscuisine.com
4/5 (19)Category SaladsServings 4Calories 240 per serving
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In France, this kind of salad is known as «salade composée», because the ingredients are artfully composed, rather than randomly tossed together.Beet, Carrot, and Leek Salad Javascript … From soscuisine.fr
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