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Roasted Beets and Carrots

4 medium beets, peeled & quartered
¾ pound carrots, greens trimmed
5 Tbsp. olive oil, divided
Salt & pepper to taste
3 Tbsp. red wine vinegar
2 tsp. The Spice Hunter 100% Organic Mexican Seasoning
Cotija cheese, optional

Preheat oven to 425°F. Place vegetables in a shallow baking dish & toss with 2 Tbsp. olive oil, season with salt & pepper as desired. Roast until a fork easily pierces vegetables, about 40 minutes. Place vegetables on a serving plate. Whisk vinegar, seasoning & remaining 3 Tbsp. olive oil together in a small bowl & then drizzle over vegetables. Top with crumbled cotija cheese. Serve warm or at room temperature.