by KaffeeAndKuchen
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my 5 recipes »
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KaffeeAndKuchen's Notes:
Expand2 Medium Chioggia Beets (or golden) Ask a question about this ingredient
2 Medium Carrots Ask a question about this ingredient
1 Large Leek Ask a question about this ingredient
3 sprigs Fresh Thyme Ask a question about this ingredient
1 teaspoon Fresh Tarragon Ask a question about this ingredient
Juice of 1/2 a Lemon Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
A splashes White Wine Vinegar Ask a question about this ingredient
Salt and Pepper to taste Ask a question about this ingredient
Preheat the oven to 375, or preheat the grill. Peel the beets and carrots, and chop into 1/2" pieces.
Ask a question about this stepRinse the leek thoroughly, slice in half lengthwise and then chop into 1/4" pieces.
Ask a question about this stepLay out two overlapping large (9x13") pieces of foil. Place all of the chopped vegetables onto the foil. Add thyme, tarragon, olive oil, lemon juice, vinegar and salt and pepper. Toss to coat all the vegetables evenly.
Ask a question about this stepFold up 2 opposite sides of the foil towards one another, then fold the remaining 2 sides in, folding over the edges to seal the vegetables and juices inside.
Ask a question about this stepPlace packet onto a baking sheet and cook for about 20 minutes, or until the house is fragrant and the beets and carrots are soft. Or, place packet onto grill over indirect heat and cook for about 20 minutes. Serve immediately.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
