1 lb small to medium red or yellow beets
1 lb potatoes
1/2 lb baby carrots
1/2 lb shallots
2 T olive oil
1/2 tsp kosher salt
10 small sprigs fresh thyme or rosemary
Scrub the beets, trim the tops and ends, and cut into 1-1/2″ wedges. Toss the beets in half the olive oil and salt. Lay them out on a baking sheet that has been covered with foil, in a single layer. Top with half of the fresh herbs. Close the foil tightly around the beets so that the foil package is as close to air tight as possible. Roast in a 400 F oven for one hour. In the mean time, scrub the potatoes and cut into similar size wedges as the beets. Trim and peel the shallots. Toss the potatoes, carrots, and shallots with the remaining olive oil and salt. At the end of the first hour of roasting, take the beets out of the oven, open the foil package (carefully) and add the remaining vegetables. Top with the remaining herbs. Reclose the foil packet and roast for an additional hour, or until the beets and potatoes are fork tender.
