Carrots and beets, such winter stalwarts but it never occurred to me to combine them before. The problem lies in how beets bleed, leaving everything they touch magenta pink. This recipe from one of my favorite of Jaime Oliver’s cookbooks, Jaime at Home, offers a resolution by parboiling them separately. Ordinarily, I would find this fussy, but had a mix of purple and regular carrots as well as beets on hand, and couldn’t resist giving it a go. The real reason? Descriptions such as, “…they should be nice and sticky by now.”
As for the pork chops, look for something raised locally, a good way to ensure a nice rim of fat. Then score it so it’ll crisp up into crackly edges, and be patient when it’s done. The extra time spent resting the meat will be well-rewarded. The acidic note of the citrus is key to balancing the candy-like sweetness of the roasted vegetables, and provides a counterpoint to the well-seasoned meat. The lemon and orange may not be local but I like to think it’s at least in season someplace sunny and warm.