Beet & Potato Summer Roast
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- 1 tsp pepper
- 0.7 lbs Green Beans, trimmed
- 2 Tbs. Lemon Juice
- 2 Tbs. coconut oil
- 1 bunch Beets, trimmed
- 1/2 tsp slat
- 1.5 lbs Red Potatoes
1)Preheat oven to 425 degrees. Scrub the beets and potatoes well. Trim the stems and leaves off beets, (reserve greens for salad), and pare away blemishes from potatoes.
2)Cube root vegetables into chunks half the size and shape of golf balls, place into mixing bowl, and toss with oil, sea salt and pepper. Place on roasting pan, and put into preheated oven for 20-22 minutes.
3)Trim the beans and cut into one inch sections. Steam until tender, blanche with cold water, and allow to drain and cool until it is time to assemble salad.
4)Once the root vegetables are tender and lightly browned, remove pan from oven and turn stove off. Place roasting pan in a cool, well ventilated spot and let roasted veggies cool until they can be held with fingers.
5)Once cool, cube beets and potatoes into bite-size pieces, and place into mixing bowl with well-drained beans.