Roasted Root Vegetables

roasted-roots

This is a simple one-pan dish in which we use/mix whatever vegetables we have on hand:
Beets, Radishes, Carrots, Fennel, Kholrabi, Potatoes, Onions, Turnips, and Onions all work well in this recipe.

-wash, then chop all veggies
-I usually don’t peel vegetables, except beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut or olive oil
-roast in oven at 425 until desired tenderness, then enjoy!

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Beet Soup

chicken or beef soup stock
beets peeled and sliced
garlic, minced
onion, chopped
salt and pepper

Place sliced beets in an oven safe dish with a few tbs of olive oil or coconut oil, then roast at 400 until soft.
While roasting the beets, place chicken or beef stock in pot on stove and warm.
When the beets are finished cooking, add them to the stock. Add minced garlic and chopped onion. Add salt and pepper to taste. Bring to a boil and cook 10 minutes more. Use an immersion blender to completley blend the soup into a puree. Serve warm.
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