In a baking dish Arrange the beets in a single layer. Add the Herbie's Pickling Spice, Herbie's Orange Peel Pieces, water, 2oz. of olive oil and a heavy pinch of salt. Cover tightly with aluminum foil. Place in the oven and bake for 45min. or until the beets are fork tender.
While the beets roast in the oven arrange the carrots on a baking sheet and drizzle with the other 2oz. of olive oil. Season with salt and place them in the oven on a different rack from the beets. (you do not need to cover the carrots with foil) Cook the carrots for 20min. and remove from the oven. Let the carrots cool and cut them into 1 inch pieces. Reserve.
Once the beets are done let them cool slightly then peel them by rubbing them with a paper towel. The skins should come right off. Once the beets are peeled, dice them into small pieces.
Heat the butter in a medium saute pan. Once the butter begins to melt add the orange juice, orange zest, honey and Herbie's Preserved Ginger. Add the beets and toss in the pan.
Serve the beets immediately in serving bowl and garnish with both the roasted carrots and crumble the chevre goat cheese on top. Enjoy with a glass of Williamson Wines Amourette Chardonnay!
Don't enjoy beets? No problem, honey citrus glazed carrots are fantastic on their own, or add some sweet potatoes and parsnips! Start by buying double the amount of carrots and instead of using them as a garnish you can glaze them in the pan just like you would with the beets.
To make this dish Vegan substitute the butter for olive oil and leave out the chevre.