I know this is a very simple recipe. Actually more of a concept than a recipe. But I used this combination of veggies last evening only because I had 2 orange beets and a partial head of cauliflower that really needed to be used. Kind of a now or never situation. I also had a partial shallot that had been in my fridge longer than I care to mention. So – what to do with these poor neglected veggies that would not only assuage my guilt for not using them sooner, but also provide a nice side dish to fried chicken and straight from the freezer Baked Cheddar Cheese and Fresh Chive Polenta. (And yes, I did nuke the polenta before I served it. And yes, leftover frozen polenta heats up beautifully.)

Anyway, against all odds, the combination of beets, cauliflower, and shallots was really tasty. And could not have been easier to prepare.

So I won’t linger over this post today. I know you have better things to do than read about a roasted veggie dish that you have probably either been building or have known about for years. It’s just that I was so surprised at how well these veggies complemented each other. So I felt duty bound to share my findings with you.

So if you too ever find yourself with this trio of veggies, forlorn and sulking like mine were yesterday, or fresh out of your garden, give them a good wash, cut them up, and decorate them with a bit of olive oil, salt, and pepper. Then pop them in the oven, and brighten your dinner table with their very presence. And yes of course you can include other veggies in this mix.

As always – stay healthy, stay happy, and eat your veggies. Even the ones that look like they’ve seen better days. In fact, most veggies purchased from a grocery store have already lost a good deal of their nutritional value by the time you lovingly place them in your grocery cart. So don’t over think using veggies that are a bit past their prime. (OK, maybe it’s best to throw out potatoes that have green skin.) But most veggies which have been held captive in your refrigerator veggie crisper drawer longer than planned are still better for you than say – chocolate cake! Plus even older veggies still retain a goodly portion of dietary fiber, which as we all know is needed to maintain a healthy body (and digestive system). Chocolate cake can simply not make that claim! Peace and love to all.

2 beets, cut into small cubes (I used orange beets cuz that’s what I had on hand)

2 c. cauliflower florets

1 lg. shallot, roughly minced

2 T. extra virgin olive oil, or more as needed

1/8 tsp. kosher salt

freshly ground black or rainbow peppercorns

Combine all above ingredients in a bowl. Pour coated veggies onto a rimmed baking sheet in a single layer.

Bake in a pre-heated 400 degree oven until caramelized and cooked through, about 35-45 minutes. Turn once or twice during cooking. Serve hot, warm, or at room temperature.