Root Veggies

A few months back I signed up for an awesome service - Farm Fresh to You. As often as I like, I receive a box of fresh goodies at my home or office with a fun variety of locally grown, organic fruits and veggies. The box includes a wide arrangement of seasonal stuff that you can even customize to remove what you aren't so fond of or add what you can't get enough of! When I get my box it's seriously like Christmas because I love having to get creative with my meals for the week by including what I got in my box. It definitely helps keep my recipes interesting and healthy! Plus, I love that I'm getting organic items, DELIVERED to me for a fraction of what I would pay to get them myself in the grocery store :)

This week my box included 2 of my favorite root veggies, squash and beets. I received enough that I can make 2 different types of recipes with them, but for the first decided to just keep it simple! I chopped and roasted my veggies and almost devoured them instantly! LOL. I had just enough left for lunch today. Peek below to see the easy and simple recipe. 

Roasted Butternut Squash & Beets

2 medium beets

1 medium sized butternut squash

1 tablespoon olive oil

Freshly ground sea salt

Cayenne pepper

1 lemon or lime

Cut stems and tail off of beets. Rinse, chop into thin slices and set aside. Cut each end off of squash. Using a vegetable peeler, peel skin off of squash. Cut into 1 inch cubes. Toss veggies together in a large bowl with olive oil. Season to taste and squeeze half of lemon or lime over top. Put top on bowl and shake well. Arrange on a pan in a thin layer so that they can cook evenly. Bake in oven for about 30-45 minutes, until soft to your liking. Eat as a side dish with your meal, alone or over a salad! 

How do you prefer your root veggies? Sauteed? Roasted? Raw? So many options!