Yield: 4-6 servings
1. Preheat oven to 400 degrees fahrenheit. Wash and peel beets and carrots. Slice beets into 1/4 inch coins. You can roast the carrots whole, but you may wish to cut larger carrots in half to match sizes evenly.
2. Toss beets and carrots in olive oil and Gateway to the North Seasoning. You can adjust the oil and seasoning amount to suit your taste. You want just a light coating of oil. Lay vegetables out on a sheet tray or in a cast-iron skillet.
3. Roast for 45 minutes to an hour. Vegetables should be fairly tender and pierced easily with a fork.
If you want this dish to cook faster, spread vegetables on a sheet tray. You can also dice the carrots for faster cooking. However, this method yields the best texture.