Roasted Beet, Carrot and Potato Salad
3 Cups fresh Beets (Peeled and Diced)
3 Cups yukon gold potatoes (Peeled and Diced)
2 Cups Carrots (Peeled and Diced)
1 ½ Tablespoon of EPIS
2 ½ Tablespoons of Olive Oil
Salt to taste
Preheat oven to 400 degrees.
Coat Beets with 1/2 tbsp EPIS and 1/2 tbsp of Olive oil. Repeat for Carrots and Potatoes.
Place each root on one line evenly on your baking sheet.
Cook for 15 - 20 minutes or until desired tenderness.
Let rest for 5 minutes then transfer cooked Beets, Carrots and Potatoes in a medium bowl and mix with the remaining tbsp of Olive Oil.
Add salt to taste.
Enjoy on its own or as a side.