Roasted Beets and Carrots


Beets have a natural sweet flavor and are high in iron, calcium and vitamin C.  The natural sweetness pairs quite well with the savory flavors of the carrots so the combination is very complementary.  If you are not normally a beet lover, I urge your to try roasting them.  Roasted fresh beets taste a million times better than pickled or canned beets.

Remember, following a Paleo lifestyle is about variety, trying new foods, getting nutrition from multiple sources and expanding your palate.  Give roasted beets a try and you may be surprised.

Serves 4


  • 5 small beets
  • 8 oz baby carrots
  • 1 tbsp avocado oil
  • 1/2 tsp salt


  1. Heat the oven to 400 degrees.
  2. Remove the dry, tough areas of the beets, usually near the green stalks, and cut into slices.   If you buy fresh beets from a local farm, the skin is not bitter and can be eaten, otherwise, the skin peels off easily after roasting. .
  3. Spread the beets and carrots on a baking sheet lined with parchment paper and sprinkle with avocado oil and salt.
  4. Bake the vegetables in the oven for 30 minutes or until carrots are tender.

Also, check out this Glazed Carrot recipe if you have leftover carrots.

Glazed Carrots
Glazed Carrots

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