Updated: Apr 20
5 organic beets, chopped
5 sweet potatoes, chopped
6 carrots, chopped
1 red onion, chopped
5 garlic cloves, chopped in half
2 tbsp extra virgin olive oil
1/2 tsp coarse sea salt
1 tbsp dried rosemary
2 bunches Dino kale, chopped or use chopped spinach
1 tsp balsamic vinegar
Pre heat oven to 350ºF or 175ºC. In a large bowl, combine beets, sweet potato, carrots, onions, garlic, olive oil, sea salt and dried rosemary.
Place the vegetable mixture onto a large baking dish.
Bake for 40 minutes or until the vegetables are tender but not dry. Check in 30 minutes.
Drizzle the kale with balsamic vinegar and spread evenly on a cookie sheet. Bake Kale / spinach for 8-10 minutes. Watch it carefully ensure it doesn’t burn
Combine roasted root vegetables and kale/spinach if desired garnish with pepper olive oil