Roasted Winter Veggies

A pictorial essay on the basic idea of roasting vegetables. Because this particular recipe is for the Winter Detox there is no oil added. The reason for this is that in the Detox we are focusing on clearing the liver and gall badder, which suffer from the rich foods of the Holiday Season. Oil can be added after baking while still warm. This way your body get's all the benefit of the unheated oil with all it's vital nutrition!

This recipe has....
1 medium size butternut squash, peeled and cut into cubes
2 large or 3 medium beets, peeled, cut and cubed
A handful of beet greens if there are enough tender younger ones in the bunch.*
1 whole white or yellow onion, thinly sliced
Whole salt to taste
21 Salute (TJ's) or any other mixed spice seasoning you enjoy
Preheat the oven to 350

Spray your baking dish with any non-stick spray you prefer. Place the beets and squash in the dish. The beet and squash take longer to cook, so cover them with foil and put them in the oven covered for about 20 minutes. Uncover and carefully remove the baking dish so you can add in the beet greens and onions. Mix them all together continue to cook uncovered for 45 minute to 1 hour, until the veggies are tender and caramelized. Top with olive, coconut or walnut oil and enjoy!

* It's best not to use the larger, older beet greens. They are high in oxalic acid which can put undo strain on kidneys. A little oxalic acid goes a long ways!