The family thinks they don't like beets, but when I roasted some chopped-up golden beets tonight, along with carrots, onion and turnips, olive oil, seasoned salt, and balsamic vinegar at 350F degrees for about forty-five minutes, stirring them now and then, they liked them fine. I roasted the vegetables on the lower rack while my sourdough bread was cooking on the upper rack.
I served the roasted vegetables with roasted potatoes, leftover homemade baked beans, and steamed collard greens. Sometimes the simpler dinners taste the best.
