I wish I had more time to cook and write. Times are tough, and I am currently a nomad.

I already confessed my love for beets. Here I am pairing it with sweet farmer’s market carrots.

Roasted Beet and Carrot Salad

• 3 medium carrots
• 2 large beets
• 1 tablespoon olive oil
• salt
• pepper
• handful of cilantro

To make, clean, peel, and slice carrots and beets. Preheat oven to 450 degrees Fahrenheit. Place vegetables in pan, drizzle a tablespoon of olive oil, sprinkle a pinch of salt and pepper. Roast for 20-25 minutes. Remove from heat and place in serving bowl. Chop cilantro, and add to carrots and beets. Devour!