Roasted Beet and Vegetable Medley

I LOVE roasted vegetables. I rarely steam vegetables. Instead, I place my veggie of choice on a baking sheet, toss with some himalayan sea salt and cold pressed extra virgin olive oil and bake at 400 degrees for about 50 min.

The recipe I made below could easily serve 6 people. I made it on Monday however and portioned it out and ate it for 5 days for lunch. Some days I ate it plain, other days I added 1/4 cup of cooked organic quinoa. It is delicious over brown rice quinoa and for an extra crunchy surprise, top it with peppitas!


5-6 beets (I like to mix red and golden)  (Peel and cut into large chunks)

3 handfulls of baby carrots

1/2 yellow onion (large bite sized chunks)

15 small baby peppers (red, yellow and orange- cut off top and scrape out seeds, do not cut into chunks)

2 handfulls of Kale, roughly chopped (note: the Kale will reduce significantly during cooking but will add a nutty flavor to the veggies)

3 TBSP Extra Virgin Cold Pressed Olive Oil

1 TBS Himalayan Sea Salt



Cut all ingredients (except baby carrots and mini peppers) into bit size pieces. Toss with olive oil and salt. Bake at 400 degrees for 50 min. tossing every 15 min.



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