Roasted Carrots and Beets with Pecan Pesto

Ingredients:

• 700 g carrots, peeled and cut into pieces
• 700 g of thoroughly washed beets
• 1/3 tbsp. plus 2 tbsp. l. olive oil
• 1/4 cup pecans
• 1 cup fresh parsley
• 1 cup fresh mint
• 1 clove of garlic
• 1 teaspoon finely grated lemon zest
• 2 tbsp. l. grated parmesan cheese

Preparation:

1. Preheat oven to 220°C.
   
   Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper on a baking sheet. Tear off 3 pieces of foil; place 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in foil. Place the carrots and beets in the oven; roast the carrots until browned and tender, 30 to 35 minutes, and the beets, 50 minutes to 1 hour.
2. Toast the pecans in a small dry skillet over low heat, stirring, for about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt, and ground pepper. Pulse several times to form a paste. Gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the Parmesan and pulse again.
   
   Let the beets cool slightly, then peel and cut into pieces. Place in a large bowl or on a plate and add the carrots and pesto; toss to combine. Season with salt and pepper.