Slow Roasted Beets and Carrots in Bacon Fat

Inspired by Epicurious’s Roasted Beets and Carrots recipe, Aneesh lends his additions to the base recipe. The bacon fat with beetroots and carrots add a savoury element to the sweetness of the vegetables which pairs really well with a spirit-forward drink like a Manhattan or a Negroni.


  • 6 Medium Beets (2 1/2 lb with greens), Trimmed (leaving 1-inch of stems attached)
  • 2 1/2 lb Carrots, Cut diagonally into 3/4-inch-thick slices
  • 2 Tbsp Olive Oil (in my case, 2 tbsps of bacon fat)


Prep: 10 minutes
Cooking: 25 minutes

  1. Preheat oven to 425°F.
  2. Wrap beets tightly in foil, making 2 packages and roast in middle of oven until tender, about 1 1/4 hours.
  3. Toss carrots with bacon fat, oil and salt and pepper to taste in a shallow baking pan.
  4. Remove beets from oven and roast carrots in the middle of oven until tender, about 20 minutes.
  5. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
  6. Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.


About – A Kilo Of Kindness

#AKiloOfKindness is an initiative by From Around that aims at encouraging people to shop on leading up to Diwali to raise funds for a child’s education. 100% of profits will go towards St. Catherine’s Home to help secure a child’s future. This time when you cook your favourite meal, you’d have changed someone’s world.