Roasted Root Vegetables with Fresh Spinach

During the colder months of the year we take advantage of root vegetables that were harvested in the fall. While simply roasting root vegetables is a quick and delicious way to enjoy them, this recipe adds a little something extra. The recipe listed below is just a basic outline, the possibilities are endless with what you can add to suit your specific tastes.


  • 2 beets
  • 2 Rutabagas
  • 2 sweet potatos
  • 3 carrots
  • 2 gloves garlic
  • 1 shallot
  • 1 yellow onion
  • olive oil
  • salt and pepper to taste

Optional Ingredients:

  • 1 pound hamburger
  • 1 pound mushrooms
  • goat cheese


  1. Preheat the oven to 350 degrees.
  2. Peel and dice beets, rutabagas, sweet potatoes, and carrots into 1/2 inch cubes. Place all diced vegetables into a large bowl.
  3. Peel and finely chop garlic, shallot, and yellow onion and add to large bowl.
  4. Drizzle olive oil over vegetables and toss to coat evenly. Sprinkle salt and pepper over vegetables to taste.
  5. Spread vegetables evenly on two baking sheets. Place baking sheets in the oven and roast vegetables until tender and slightly brown, approximately 30-45 minutes.
  6. If adding hamburger or mushrooms: while vegetables are in the oven, brown hamburger or sauté  mushrooms until fully cooked.
  7. Once the vegetables are done, add them to the hamburger or mushrooms.
  8. Place fresh spinach into a bowl. Sprinkle root vegetable/hamburger/mushroom mixture on top. Sprinkle with goat cheese.

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