Roasted Beets and Carrots with Shallot Confit Dip

Roasted Beets and Carrots with Shallot Confit Dip

This dip is an improvisation off a Travis Lett salad dressing that is amazing with kale. Tasting it for the first time, it faintly reminded me of French onion dip which I would eat by the bowl if no one was looking, even if it was made with powdered soup mix. But alas, this version was not only healthier a la the yogurt in place of the sour cream, it was elevated thanks to the magical powers of shallot confit (recipe here.) So, I doubled the shallot confit and adjusted seasonings until it hit the sweet spot.

I made it for a summer book swap party which made me feel very Oprah except there was a lot more swearing, mostly from me. Roasted beets and carrots seemed like the fancy thing to do but there was a bag of chips on the side and I’m not sure which I ate more of. I added in some fresh radishes and tomatoes from the garden for balance. I will definitely make the roasted vegetables for Thanksgiving this year as they are so damn good but also can be prepped ahead and finished at the last minute. And that is the Holy Grail of any dish that makes it into the T-Day repertoire.

Shallot Confit Dip

2017-07-17

Adapted from Gjelina

By:

Ingredients
  • 1 cup yogurt
  • 1/2-3/4 cup chopped shallot confit, link to recipe above
  • 2 T oil from shallot confit
  • 1/4 c fresh mint chopped
  • 2-3 T lemon juice
  • kosher salt
  • pepper
Directions
  • Step 1 Combine all ingredients. Season with salt and pepper and taste. Adjust any or all ingredients to suit your taste. Let stand for 10 minutes before serving.

Roasted Beets and Carrots

2017-07-17

From Jamie Oliver

By:

Ingredients
  • 2 lbs carrots, peeled but an inch of stem left on for presentation
  • 2 lbs of golden beets (any will do but these are my favorite)
  • olive oil
  • 1/4 orange juice
  • 2 T balsamic vinegar
  • 5-6 sprigs of thyme
  • 5-6 sprigs of rosemary
  • kosher salt and pepper
  • 1 head of garlic
Directions
  • Step 1 Preheat the oven to 425 degrees.
  • Step 2 Place vegetables in a large pot and cover with cold water by about an inch. Add a tsp of kosher salt and bring to a boil. Parboil the vegetables for about 10-15 minutes until a fork pierces the outside of the vegetables but the center is still tough. Drain.
  • Step 3 Toss carrots in a roasting pan with the orange juice and enough olive oil to coat. Crush half the head of garlic. Add garlic with sprigs of thyme and season with salt and pepper. Set aside.
  • Step 4 Peel the beets and cut in halves or quarters depending on their size. Toss in a roasting pan with balsamic vinegar and enough olive oil to coat. Crush the other half of the head of garlic. Add garlic with sprigs of rosemary and season with salt and pepper.
  • Step 5 Place both pans in the oven and roast for 20 minutes.
  • Step 6 Serve hot or at room temperature.
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