By Dani
I'm not usually very good at fancy side-dishes. I either make a swanky protein main dish and a little plain buttered rice or potato or a casserole-sort-of main dish that takes out all need for a side anyway because who doesn't want noodles, protein, peas and sauce in one pan? (I kid. Kind of. I did eat a lot of cream-based, pea-filled casseroles in our church kitchen growing up.)
However, I recently got some beets on a whim and had to figure out what to do with them -- enter my ever-awesome subscription to Bon Appetit and this recipe.
I made these roasted beets and carrots with grilled swordfish, which turned out to be a lovely combination. The swordfish flavor is mild and I'd only sprinkled it with some Old Bay seasoning, so the hefty flavors of the roasted veggies, feta cheese and spices offset it nicely.
Because of the vinegar and feta, it also didn't feel like a typical roasted root vegetable dish which requires sleeting rain and the wearing of thick sweaters to enjoy -- this was eaten with glee on our outdoor patio table with fresh roasted swordfish and a chilled bottle of Chardonnay -- perfect summer evening fare.
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