Roasted Beets

2 bunches of yellow beets
1 bunch red beets
½ lb of carrots, cleaned and sliced diagonal
1 small red onion (optional)
1/3 cup olive oil
2 tablespoon Fresh Rosemary, stemmed and chopped (but I never have fresh, so dried to taste works, too)
1 teaspoon Sea Salt
½ teaspoon Black Pepper

1. Clean the beets by washing and cutting off each end. The peels have lots of beneficial fiber so only discard any bad spots (at least that's what the recipe said. You can just peel them if you want, that is easier to do after they have been steamed).

2. Steam the cleaned beets whole for about 10- 15 minutes. Set aside to cool. Once cooled, dice the beets (about 1 inch).

3. Place the beets, carrots and red onion, olive oil, salt, pepper and rosemary in a roasting dish. Mix gently and roast in a 350 degree oven for 25 minutes or until tender.

4. For extra flavor drizzle 2 teaspoons of balsamic vinegar on top right after they come out of the oven.

*This recipe is a good side dish for 6-8 people. It also cuts down really well if you only have 1 bunch of beets. Use 1 cup sliced carrots, 1/3 c onion, 2 T olive oil, ¼ t dried rosemary, and salt & pepper to taste.

*I also seem to remember forgetting Step 2 and just throwing it all in to roast together. It takes a little longer, and the beets come out a little crunchier, but it's fine that way, too.