I was lucky enough to get a thank you package in the mail from a farm, full of greens, roots, and a ton of other veggies from a dear friend! We have been having a smorgishboard of vegetables this last week, and are loving it! 

 

 Below is a great method for cooking beets and other roots, no need to peel, which is the most time-consuming, pain in the butt part of beets. 

• 1/2 pound root vegetables (turnips, beets, rutabegas)
• 1/2 cup water
• 1/4 cup olive oil
• 1 tsp kosher salt
• 1/4 tsp black pepper
  

  Out of the oven!

Preheat oven to 425.  Place whole, washed and scrubbed vegetables in oven proof baking dish and add water, oil and seasoning, stir a bit and cover with foil.  Roast in oven for 60 minutes.  Allow to cool to the point you can handle the vegetables, the skin should peel off very easily.  After the skin is removed cut into bite size pieces. 

• 1 tbsp honey
• 2 tbsp olive oil
• 1 tbsp fresh chopped ginger
   

Stir honey, oil and ginger together.  Toss the cut roots with the honey ginger sauce and saute over medium high until they start to get nice caramelized color.