Roasted roots

Once again, I was solo for the weekend but had no problems devouring most of the veggies. Sunday's dinner was perhaps the healthiest meal I've ever eaten: beets, carrots and fresh garlic roasted in olive oil with rosemary, and a red-leaf lettuce salad with cold lentils, wheat berries and sesame dressing.



I did my best to record the color of the beets—they were even richer purple-red than this:



One of then had dramatic stripes:



Let me tell you how I feel about peeling carrots: I'm against it! It means more work for less food, so I don't do it. Here's how the roasted roots turned out after about 40 minutes at 350:



I didn't mince the garlic, just cut each clove in half lengthwise and ate them like veggies. I learned that roasted fresh garlic is mild and sweet with a creamy texture.