Roasted Beet, Carrot and Scallion Skewers with Tarragon

"It may not be widely known, but we have olive growers in South Texas, and they're making some great olive oil," says James Holmes. He drizzles that local oil on this simple mix of grilled beets, carrots and scallions.

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  • Servings: Makes 12 skewers


  • 6 medium beets (about 2 inches in diameter), stems trimmed
  • 4 medium carrots, cut into twenty-four 1 1/2-by-1/2-inch sticks
  • Extra-virgin olive oil, for drizzling
  • 12 scallions, white and tender green parts, cut into twenty-four 1 1/2-inch lengths
  • Salt and freshly ground pepper
  • 2 tablespoons chopped tarragon

How to make this recipe

  1. Preheat the oven to 350°. 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.

  2. Light a grill. Alternately thread 2 each of the beet, carrot and scallion pieces onto 12 bamboo skewers. Drizzle lightly with olive oil and grill until lightly browned, about 2 minutes per side. Transfer the skewers to a platter and drizzle with a little more olive oil. Season with salt and pepper, sprinkle with the tarragon and serve.

Contributed By Photo © Jody Horton Published June 2011

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