For The Love Of Beets

• 3 golden beets
• 3 red beets
• 8 carrots, cut into sticks
• 4-6 cloves of garlic, 2 minced
• 2-4 sprigs fresh thyme
• 2 tablespoons olive oil
• 2 cups cubed multigrain baguette
• 1/2 cup goat cheese
• Dash salt and pepper to taste

1. Preheat oven to 425F. Wrap beets with a splash of water, olive oil, lemon juice, 2 sprigs of thyme, a few cloves of garlic, salt and pepper tightly in foil with skin, then roast 1 hour .
2. Carefully unwrap, and when cool, rub off skins with a paper towel and discard. Chop beets into 1/2? cubes and transfer to a bowl. When there is about 15 minutes left on the timer for the beets, toss carrots and chopped bread with olive oil, garlic, and a little lemon in a bowl, then bake on a cookie sheet with parchment paper until the timer runs out.
3. As soon as you pull the beets out, switch the oven over to broil mode and move the carrots to the top rack. As the beets cool, keep a close eye on the oven to make sure things don't go up in flames. The carrots should be slightly browned and the croutons crispy.
4. When all the components are done, mix together well in a large bowl with goat cheese and extra leaves of thyme and some s/p to taste. Viola. Soft, buttery beets and carrots, crispy croutons, and creamy goat cheese. Bon Appetite! For more photos/details please visit: http://tinyurl.com/5rhw82h

golden beets, red beets, carrots, garlic, thyme, olive oil, baguette, goat cheese, salt

Taken from food52.com/recipes/10449-for-the-love-of-beets (may not work)