roasted beet + asparagus salad

As the temperatures increase, so does our consumption of yummy salads around here. I love being creative with our veggies. Ironically I prefer to have less actual lettuce and simpler salads with lots of variations in vegetables, cheeses, nuts and berries. Last night I made this roasted beet and asparagus dish with a dollop of goat cheese. It was so simple and seriously delicious.

Here is the recipe for two adult portions,

3 beets sliced medium thickness

half of a bundle of asparagus 

4 shallots sliced thinly 

Optional sliced avocado

Line a baking dish with the beets and asparagus, sprinkle shallots, salt, pepper and drizzle with olive oil and half a lemon squeeze.

Bake at 425 for approximately 25-30 minutes. 

Serve with goat cheese on top and gobble it up!