Roasted Rutabagas and Beets
Roasted Rutabagas and Beets
Excerpted from The Nourishment Cleanse Workbook, by Halé Sofia Schatz
This recipe is for the more adventurous of palates. The combination of rutabagas, beets, and onions create a magnificent smokey, and slightly sweet taste.
1 large rutabaga (yellow turnip), cut into 2 - inch chunks
4 small beets with skins, cleaned and cut into chunks
4 medium onions, quartered
2 tablespoons extra- virgin olive oil
1 1/2 teaspoons sea salt
black pepper to taste
Preheat the oven to 400 degrees. Arrange the vegetables in a casserole dish. Drizzle with olive oil, sprinkle with sea salt and black pepper, and mix well. Cook for 45 - 60 minutes, stirring occasionally for even roasting.
