We were happy to eat our roasted beets and carrots directly from the roasting pan, but you could of course present this as a side dish, on top of an arugula salad or even with some tart and creamy goat cheese.
1. Add the carrots and beets to a large pot of simmering water, seasoned with salt; cook until just tender then remove from the water and plunge into an ice water bath to cool. Once cooled, peel the beets then cut both the carrots and beets into halves or quarters, depending on preferred size.
2. Add to a roasting pan and toss with the smashed garlic, sage, rosemary, olive oil, white wine vinegar and a pinch of salt. Place into the oven and roast for about 30 minutes. The beets and carrots should become slightly golden.
3. Serve as a side dish or on top of an arugula salad or add some crumbled goat cheese.
4. (Note: if substituting for red beets, consider using one pot of water for the carrots and the other for the red beets to prevent discoloration from the red pigment of the beets. Also, replacing the white wine vinegar with balsamic vinegar would be a great option for red beets).