Tangy Roasted Beets & Carrots

I love to prepare roasted roots throughout the fall and winter. While their sweetness adds enough flavor,  the addition of several savory spices in this recipe works really well and takes this traditional side dish up a level.

1 large bunch of beets (approx. 4) – trimmed, halved and/quartered if very large
1 large bunch of carrots – peeled, cut into 1/2 inch coins
3 TB. lemon juice
1 TB. olive oil
3/4 ts. sweet paprika
1/4 ts. cumin
salt

Preheat oven to 400 degrees. Spread beets in a cake pan and cover with foil. Toss carrot coins with olive oil on a baking sheet. Place both beets and carrots into oven and roast for approx. 30 minutes. Remove beets, let cool and then peel and cut into 1/4 inch slices. Remove carrots when tender.

In a large bowl, combine lemon juice, paprika, cumin olive oil and salt and toss with roasted beets and carrots.