Roasted Root Vegetables with Greens

Roasted Root Vegetables with Greens
adapted from for the love of food
serves 4

3-4 beets - cut beets into small pieces (save greens)
6 small potatoes -  cut into small pieces
2 cups brown rice
1 leek, ends removed and chopped
2 garlic cloves, minced
Greens from your beets, stems removed and chopped
1 Tablespoons sesame oil
salt and pepper
sesame seeds for garnish




Preheat the oven to 425 degrees. Place beets and potatoes on baking sheet.
Coat with a little oil, salt and pepper. Toss and spread the vegetables out so they are in a single layer.

Bake vegetables for 25 minutes. Flip vegetables over and bake for another 15 to 25 minutes or until tender and caramelized.


While that was in the oven, I cooked 2 cups of brown rice in the rice cooker.

Add one tablespoon of sesame oil to a pan over medium heat. Saute the leeks for about 2 minutes. Add in the garlic and saute for another minute. Add the beet greens, and cook until slightly wilted and tender. Serve the greens mixture over brown rice with the roasted beets and potatoes on top. Top with a sprinkle of sesame seeds.

 This is delicious by itself, but I also tried it with this peanut sauce and that was extra good. You could also try adding in other root vegetables like carrots, parsnips, or sweet potato.

Hope you have a great week!