Roasted vegetables and beets are a staple in my kitchen, making at least one baking sheet of them each week. From it meals come and whole food menus. One day or night devoted to roasting and then it's done for the week.
Toss veggies in a bowl with a glug of olive oil.. spread out on a roasting pan & sprinkle with S+P and some rosemary or thyme, if you like. Roast at 425º til tender.. 20 to 35min. Prepare beets separately, as they will make all the other veggies pink hued. For beets, I quarter them with skins on and do the same, olive oil.. S+P.. and I love rosemary on them. Spread on baking sheet and roast til tender 45min to an hour. If sharing a pan, like shown above.. the other veggies will be done sooner and need to be spatula-ed out of the oven.. that or peel the beets and cut into smaller cubes. I like to keep them large and with skins on, as they tend to dry out.Once, done.. cool to room temp and easily peel with a paring knife. chop into bite size bits and toss with goat cheese in a bowl. Taste for seasoning.. so good. The roasted veggies and beets can keep in the fridge for the week.. having healthy, ready-made ingredients at hand during the week.. makes for a much easier time of cooking whole foods for your fam.
Roasted beets, cold, are an amazing addition to a salad.