Roasted Veggies (I cannot take credit for this one, thanks Chef Mo) VEGAN

These obviously should all be fresh, and if possible organic...  Oh and, you can use ANY veggies, these just are my favorite!

Golden Beets (NOT purple beets, they turn everything that color)

Purple Cauliflower

Radishes

Fennel

Brocolinni

Red Potatos

Extra Virgin olive Oil

Sea Salt with Iodine

Freshly Ground Pepper

Add Golden Beets to boiling water, boil for about 40 minutes.

Meanwhile, cut remaining vegetables to bite size pieces, arrange on baking sheet.  Top with extra virgin olive oil, sea salt and ground pepper.  Mix up a bit, add a little more sea salt and bake in a 350-375 degree oven until nice and browned.

Cut up golden beets and add to the roasted veggies.  These can be stored int he refrigerator for days, just sauté cold veggies in a bit of olive oil!  PERFECT for side dishes, or a quick veggie hash in the morning!