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Beets & Carrots
4 Large Carrots
2 Red Beets
2 Golden Beets
4 Tablespoons Blue Door Extra Virgin Olive Oil
Salt & Pepper
Peel carrots and beets. Chop into even sized pieces so that everything will roast evenly.
Place in a baking dish and top with extra virgin olive oil and season with salt & pepper.
Bake at 385° until edges start to brown, about 35-45 minutes.
Greek Walnut Dip
1 cup Greek Yogurt
2 Tablespoons Blue Door Rosemary Fused Olive Oil
2 Tablespoons Blue Door Oregano White Balsamic
1/3 Cup Crushed Walnuts
Whisk together Greek yogurt, juice from 1/2 lemon, Rosemary olive oil and Oregano balsamic, stir in sea salt to taste. Set aside.
Toast walnuts in a heavy pan or skillet over medium high heat until they start to brown. Careful not to let them burn. Remove from heat and let cool.
Put the yogurt dip in a bowl and top with toasted walnuts.
Use to top carrots and beets & enjoy!