Tiny New York Kitchen: Presidents’ Day Roasted Root Vegetables

By Victoria Hart Glavin of Tiny New York Kitchen

We are in the thick of winter and many of us around the country are experiencing extreme winter weather. Why not roast up some delicious beets and carrots this Presidents’ Day. Candy cane beets are also known as Chioggia beets. I love this variety because they don’t stain like traditional red beets.



  • 8 Baby Yellow Beets
  • 8 Baby Candy Cane Beets
  • 10 Small Carrots With Greenery
  • 3 Tablespoons Olive Oil (Divided)
  • 1 Teaspoon Kosher Salt (Divided)
  • 1/2 Teaspoon Freshly Ground Pepper (Divided)

Preheat your oven to 425 degrees. Cut tops from beets, leaving 1/2 inch stems if you like. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each. Toss yellow beets and carrots with 2 tablespoons olive oil in a large-size bowl. Place in a single layer on one side of a parchment paper lined 15×10 inch-baking sheet. Sprinkle vegetables in pan with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Toss candy cane beets with remaining 1 tablespoon olive oil in a medium-size bowl. Arrange candy cane beets in a single layer on remaining side of baking sheet. Sprinkle with remaining kosher salt and pepper. Place in oven and bake for 15 minutes. Stir once and bake 15 minutes more until tender. Remove from oven and transfer to serving plate. Serves 6


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.