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.