You can’t go wrong with this easy, colorful side salad. It also travels well, so make it ahead and pack along for that perfect picnic. 

ingredients

• 1 pound carrots, peeled
• 1 pound baby beets, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Olive oil
• 2 tablespoons The Ginger® People Ginger Syrup
• 1 orange
• Garnish – 2 tablespoons The Ginger® People Crystallized Ginger, chopped
• Garnish – Toasted sesame seeds
• Garnish – Cilantro leaves (coriander)

 

directions

1. Heat a pot of water to boiling. Preheat oven to 425°F (220°C).
2. Cut carrots into diagonal slices about 1/4-inch (1/2cm) thick. Cut beets into wedges about the same thickness as the carrots.
3. Par-boil carrots for 5 minutes. Remove with a slotted spoon and drain in a colander. Add beets to the water and boil for 5 minutes; drain.
4. Place carrots and beets without crowding in one or two large roasting pans or sheet pans. Drizzle lightly with olive oil and season generously with salt and pepper. Roast 5 minutes.
5. Remove from oven. Drizzle with Ginger Syrup. Roast additional 15-20 minutes or until vegetables are tender and glazed.
6. Meanwhile, finely grate the orange zest. Slice rind from orange and cut into segments.
7. Transfer vegetables to a serving bowl. Add orange zest and segments; stir gently to combine. Sprinkle with Crystallized Ginger, sesame seeds and cilantro. Serve warm or room temperature.