Here are the veggies out of the oven. You'll see how I added the green beans and mushrooms after about 30 minutes of cooking. The veggies weren't done when it was time to pick up my little guy from school. I just turned off the oven and left the veggies as is.
To make the yummy beet salad I mentioned in the video simply top salad greens with cooled roasted beets, a little goat cheese, and toasted walnuts. (How to toast nuts? Spread them in a single layer and put in a 425 degree oven. Check every 5 minutes until they're fragrant and dark as you like. Let them cool and store in the fridge or use immediately.) Top with olive oil and balsamic vinegar. YUM!!!!
Now what about the tops of those beautiful beets? That's right- when you buy beets with the tops attached you get two side dishes in one! Beet greens are not only high in nutritional value but are delicious. It's best to plan on eating them the day you buy them but if you can't cut them off and put in a bowl of water in the fridge. This will keep them fresh for another day or so. Here's a video that explains how to cook them:
Here's the beet greens when they're done:
It makes 2 small servings. Yum!!! You can also simply use them mixed with lettuce in salad. I prefer them cooked though. My dad told me how when he was a kid growing up during the Great Depression his mother, wasting nothing, would insist he and his brothers eat beet greens. He hated them! When I first received beets with the tops from our CSA my dad was visiting and couldn't believe I was so excited to try beet greens. Go figure!