Makes 6-12 servings
11/2 pounds carrots (8 to 10 medium), scrubbed and cut into 2-inch chunks
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium onions, each cut into 10 wedges
11/2 pounds beets (about 4 large), peeled and each cut into 8 wedges
4 teaspoons red wine or sherry vinegar
1/4 cup roughly chopped fresh dill, plus more for garnish
Sour cream, for serving
1. Preheat the oven to 425 F. Line two baking sheets with parchment paper or foil.
2. In a large bowl, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Arrange the carrots in one section of one of the prepared baking sheets. Repeat with the onions, followed by the beet wedges, arranging each of the vegetables in its own section of the baking sheets. Cover the baking sheets with foil.
3. Roast for about 20 minutes, until the vegetables are nearly tender. Remove the foil and rotate the baking sheets. Roast for 10 to 20 minutes longer, until the vegetables are nicely tender and browned in spots. Let cool until warm.
4. Return the vegetables to the bowl and toss with the vinegar. Let stand for 5 minutes. Add the ¼ cup dill and toss again. Spread the salad out on a platter. Dollop sour cream on top, garnish with more dill, and serve.
Potluck prep: The dressed roasted vegetables without the dill can be refrigerated overnight. (If you prefer the colors not bleed, separate them by color before you toss them with the vinegar.) Add the sour cream and dill soon before serving.
- Reprinted from Modern Potluck (Clarkson Potter 2016)