Roasted Beet, Carrot and Scallion Skewers with Tarragon

Name: Roasted Beet, Carrot and Scallion Skewers with Tarragon
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 6 mediums beets (about 2 inches in diameter), stems trimmed; 4 mediums carrots, cut into twenty-four 1 1/2-by-1/2-inch sticks; 12 servings Extra-virgin olive oil, for drizzling; 12 servings Salt and freshly ground pepper; 12 scallions, white and tender green parts, cut into twenty-four 1 1/2-inch lengths; 2 Tbsps chopped tarragon

Roasted Beet, Carrot and Scallion Skewers with Tarragon is a gluten free, primal, and whole 30 recipe with 12 servings. One serving contains 157 calories, 1g of protein, and 14g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have beets, carrots, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Put the beets and carrots in two separate baking dishes and lightly drizzle both with olive oil. Cover with foil and bake until tender, about 45 minutes for the carrots and 1 hour for the beets. When cool enough to handle, peel the beets and cut into twenty-four 1 1/2-inch-by-1/2-inch sticks.

Ingredients you will need

Olive Oil