So many Beets and Carrots

We have had a bumper crop of Beets and CArrots this year.  John planted a new carrot called the Atomic Reds.  These are a beautiful scarlet color and they are about 12-14 inches long.  We will definitely plant these again.  My favorate beet is the Cylikndras.  These are, as the name promises, more of a cylinder than an ball shaep.  This makes them much easier to peel and also slice to grill.

I tried a new take on the a roasted beet salad.  Since it is June and we now have the AC on in the house we try hard not to use the oven.  So I sliced up the beets and carrots along with some julienned red onion and placed them in a aluminum baking pan.  Added some olive oil and seasoning and then heated up our gas grill.
I placed the whole pan on the rack in the grill noting that the temp was about 350-400.  I baked them in the grill for 20 minutes stirring after 10.  It worked like a champ.

Roasted/grilled Beet and Carrot Salad

Grill or Roast (see above note)  2 large peeled and sliced beets and 2  peeled carrots sliced on the diagonal

and 1 small red onion julienned.

Dressing - 2 tbsp blood orange flavored olive oil ) if you do not have blood orange oilve oil use regular with a tsp of grated orange rind)

                2 tbsp white balsamic vinegar

                salt and pepper to tates

2 tbspn goat cheese

2 tbspn chopped mint

2 tbspn chopped roasted walnuts (optional)

Once roasted and cooled combine with dressing and top with goat cheese and mint and nuts.