ROASTED BEETS WITH CARROTS, POTATOES AND ONION. ROASTED BEET ARE SO SWEET THEY TASTE LIKE CANDY!!

Beets at the Grand Haven Farmer's Market. 

Tom's beloved cousins, John and Joyce, are staying at their cottage in Highland Park, Grand Haven.  They are from Mississippi and think our hot days are a breeze!  Joyce enjoys farmer's markets as much as I do.  The produce in the markets are things she can't get in the summer because of the hot weather in Mississippi.  She and I are always looking for different ways to serve the abundance of fruit and vegetables available right now.

Joyce decided to roast beets.  She peeled them.  They were delicious, but I didn't want to go to the work of peeling them.  By now you know I am either lazy or I just like things simple and quick.  Also my Mom always insisted that all the vitamins and minerals were right under the skin so she rarely peeled vegetables.  I tried roasting them with their skins on and we all liked them equally as well as those that were peeled. 

Sweet fresh carrots which I didn't peel either.

Combining the beets with carrots adds extra sweetness to the dish.  We also added German Butterball Potatoes and Sweet onions.  Every time we made our roasted vegetables the bowl was licked cleaned.

Roasted beets, carrots, potatoes and onions ready to serve.

ROASTED BEETS WITH CARROTS, POTATOES AND SWEET ONIONS


Fresh beets, sliced
Fresh carrots, sliced
Potatoes, sliced
Sweet onions, quartered and sliced
Olive oil
Salt 
Pepper

Ingredients:  Beets, carrots, sweet onions, potatoes, olive oil, salt and pepper.

Wash the produce.  Cut into slices and put on a cookie sheet with sides.  Drizzle with olive oil.  Salt and pepper to taste.  Mix well.  Put in a 425° to 450° oven for 25 to 30 minutes.  Turn over the vegetables half way through the baking time.  

Rinse dirt off the vegetables.

Cut off the ends of the beets, carrots and onions.  Cut beets in half and slice.

 

Sliced beets.

Place sliced beets on a rimmed cookie sheet.

Slice carrots.

Place carrots on the baking pan.

Slice potatoes.

Take the skin off the onions and slice.

Drizzle vegetables with olive oil. 

Salt to taste.

Sprinkle with black pepper.

Toss to coat the vegetables with oil, salt and pepper.

Bake in a 450° oven for 25 to 30 minutes.  Turn vegetables over half way through baking time.

 

Roasted vegetables ready to serve.

Sweet, salty, crispy, enjoy, enjoy, enjoy!!!!!!!!!!