Roasted Veggies and Beet Greens

Beets are wonderful! The sweet earthy flavor is delicious paired with some roasted potatoes and carrots, all topped with salt and pepper sprinkles and a little bit of butter. All the vegetables were roasted at 350 for 45 or so minutes (I kept cooking until a fork easily punctured the beet). The beet was whole, with skin, the potatos sliced, and the carrots in large chunky pieces-- all together tossed in a small amount of olive oil and baked with a tin foil roof.

The beet greens are the leaves that come with the beet root-- and they are delicious! I think I even prefer them over spinach! I stripped the greens of the thick stems and then tore the leaves into 2 inch bits before sauteing in garlic and olive oil until tender. Delicious, and very healthy!! The added fiber of the beet root and the energy from a small potato make this a great meal. Portion control is the dictator on whether this meal will feel heavy-- an overdose of potatoes always puts the sleeper hold on my mental agility.. but just the right amount (1 small 2" diameter red potato) and you wont feel a lack of substance to the meal. I am a carb addict, so I am pretty resigned to adding some form of carb to each meal.. althogh I can alter the quantity!