1 beet, peeled

1 carrot, peeled

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) lemon juice

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

With a spiralizer, cut the vegetables into thin spirals (or cut into a fine julienne with a knife). On the baking sheet, toss the vegetable spirals with the oil. Season with salt and pepper. Roast for 15 minutes, then remove from the oven and drizzle with the lemon juice. Set aside.

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