“It may not be widely known, but we have olive growers in South Texas, and they’re making some great olive oil,” says James Holmes. He drizzles that local oil on this simple mix of grilled beets, carrots and scallions.
Preheat the oven to 350°. Put the beets and carrots in two separate baking dishes and lightly drizzle both with olive oil. Cover with foil and bake until tender, about 45 minutes for the carrots and 1 hour for the beets. When cool enough to handle, peel the beets and cut into twenty-four 1 1/2-inch-by-1/2-inch sticks….
Food & Wine: Recipe of the Day