Ingredients:2 beets, peeled and cubed1 sweet potato, peeled and cubed2 Tbsp Olive oilThyme, garlic powder, black pepper, salt1 cup mixed greens (spinach, arugula, kale, etc)4 oz. crumbled goat ...

8 ounces goat cheese, softened; 1/2 cup roasted beets, peeled and finely grated; 1 tablespoon honey; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder ...

Beets: Look for firm, deep red beets. Avoid beets that feel soft or spongey. If the beet greens are attached, look for beet greens that look fresh and not wilted.

1 tablespoon fresh lemon juice. 1/2 teaspoon finely grated lemon zest. 1/3 cup extra-virgin olive oil, plus more as needed. 1/4 teaspoon kosher salt ...

Add the strawberries, honey, balsamic, pepper, and kosher salt to an 8-by8-inch baking pan. (You don’t want them spread out in a large pan.) Roast for about 30 minutes, until the strawberries ...

Sprinkle with salt and pepper and roast in a 350 degree oven for about 20 minutes, or until beets are dark red and tender. Remove from oven and allow beets to cool. Once beets have cooled, add ...

Heat the oven to 350 degrees. Place the red and golden beets in two separate sealed foil packets and roast until tender, about 45 to 60 minutes.

1/2 cup goat cheese, crumbledSteps: 1. Roast the beets: Preheat oven to 450F. Trim and wash the beets and pat dry. Wrap each beet separately in tin foil. Roast until tender when pierced with a ...

Preparation 1. Preheat the oven to 450 F and bring a large pot of water to a boil. 2. Toss the grapes and 3 tablespoon of olive oil on a rimmed baking sheet.