Ingredients
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3 tbsp Coconut Oil
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1 lb 2 oz (500 g) Beetroot
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14 oz (390 g) Red Onion
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Sea Salt
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ground Black Pepper
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1 tbsp finely chopped fresh Tarragon
Directions
Steps
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1
Done
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Heat the coconut oil in a roasting pan at 375F until hot. |
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2
Done
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While the oil is heating, trim and peel the beets and then chop into evenly sized 1” pieces. Chop the onion into wedges, about the same size as the pieces of beet. |
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3
Done
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Carefully toss the beets and onion in the hot oil, sprinkle liberally with sea salt and pepper, and roast in the oven for about 45 minutes, carefully tossing the veggies every 15 minutes, until veggies are tender – pierce beets with a sharp knife to test. |
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4
Done
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Remove from the oven, add the tarragon, and toss well. |
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5
Done
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Wonder how just a little time, a dash of seasoning, and a dollop of tarragon could make anything taste so freakin’ good. |
