ROASTED BEETS, CARROTS AND EGGPLANT WITH GOAT CHEESE & FRESH VEGETABLES PLATTER
I think you are really going to love this platter. I cut up beets and carrots in slices of just under ½ inch thick, and roasted them in a 425 degrees oven for 25 to 30 minutes, turning them at the halfway mark. I did the same with the eggplant, but the slices were almost 1 inch thick, and I roasted them for 12 minutes on each side. When roasting I do not add any oil or any seasoning to the vegetables. Five minutes before serving I added some goat cheese to the roasted beets and eggplant so that the cheese will warm up and melt a little.
I combined my roasted vegetables with blanched kale and beet greens and added fresh celery and avocado. I find that I need the flavour of fresh vegetables in my combinations! I thought that I was going to miss some type of grain to fill my appetite, but I must say that I was pretty satisfied when I finished it!
As always I find that adding olive oil and apple cider or balsamic vinegar give the finishing touch of flavour to my lunches.