Description
A vibrant and flavorful vegetarian dish combining sweet caramelized beets and roasted carrots with salty feta and a tangy cranberry honey drizzle, perfect for a festive appetizer or side.
Ingredients
Scale
For the Crust:
- 4 medium beetroots (mix of red, golden, and candy stripe), peeled and cut into 1-inch chunks
- 4 medium carrots, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- For the Cranberry Honey: 1/3 cup honey
- 1/4 cup dried cranberries, finely chopped
- 1 tablespoon balsamic vinegar
- 8–10 wooden skewers, soaked in water for 30 minutes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine beet chunks and carrot chunks. Add olive oil, honey, salt, pepper, and thyme. Toss to coat evenly.
- Thread the beet and carrot pieces onto soaked skewers, alternating colors. Place skewers on the prepared baking sheet.
- Roast for 25-30 minutes, turning once halfway, until vegetables are tender and slightly caramelized.
- While skewers roast, make the cranberry honey: In a small saucepan, combine honey, chopped dried cranberries, and balsamic vinegar. Warm over low heat for 3-4 minutes, stirring occasionally. Remove from heat.
- Once skewers are done, transfer to a serving platter. Drizzle with cranberry honey, then sprinkle with crumbled feta and chopped parsley. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a spicier version, add a pinch of red pepper flakes to the honey mixture.