Roasted spring root veggies -- for breakfast!
Slice (4mm to 1/4 inch thick) these organic veggies:
1 golden beet
2-4 smashed garlic cloves
2 fancy little carrots
1-2 sticks of burdock root
1/4 head cabbage (preferably from Julie Hall's garden -- thanks, Julie!!)
Toss in 2 TBSP safflower or any other organic, high-temperature oil and 1 TBSP olive oil, salt + pepper, a sprinkle of freshly ground coriander, too.
Spread onto a large roasting pan, but don't crowd em or they'll steam instead of roasting! Ideally you want one layer of veggies with little spaces between each, though a little overlap is fine.
Bake at 400-450 degrees for 15-20 min, then broil at 500 for 5-10 min. Veggies should be nice and tender after baking at 400-450, but also brown and crispy on the edges from finishing them under the broiler. Watch out! I've burned many a broiled dish by forgetting to set my oven timer.
Drizzle with 1-2 TBSP Meyer lemon juice and 2 TBSP chopped fresh Italian flat leaf parsley, and serve. This will serve 2-3 people as a side dish or one hungry breakfast, lunch, or dinner-eater with a bowl, a fork, and an appetite.
If your beets come with the beet greens, chop those up (stems and all) and throw them in for the last 5-10 min. Man, those things are GOOD! We love to eat them greens.
And the cabbage? It caramelizes and gets sweet and lovely. OMG I want to eat this for dinner, too.
Note: any kind of beets will do, but note that stirring around a mess of bright red beets will turn your whole operation fuschia unless you roast em separately and tuck them into your presentation at the end. In the case of a roasted beet risotto, however, this bright coloring can be quite a fun thing!
I get pretty inspired by my friend Anne's veggie breakfasts, as well as those of my fancy Asheville nutritionist, Roxanne. Thanks, ladies!