Roasted Beets, Heirloom Carrots and Salsa Verde - Edible Santa Barbara and Wine Country

Ingredients

• 4 golden beets (greens removed)
• 4 heirloom carrots (yellow or white ones if you can find them, washed and sliced on a bias)
• Olive oil
• Coarse sea salt and pepper
• 4 anchovies (drained of oil)
• 10 basil leaves
• 10 mint leaves
• ¾ cup parsley leaves (finely chopped)
• 2 tablespoons capers
• 1 small shallot (peeled and minced)
• ½ tablespoon Dijon mustard
• Zest and juice of 1 lemon
• 1 large pinch coarse sea salt
• 5 grinds black pepper
• ⅓-½ cup olive oil