4 Beets, washed and peeled, cut into chunks
2 Turnips, washed and peeled, cut into chunks
1 Yellow Onion, cut into chunks
3-4 cloves of Garlic, coarsely chopped
1 TB Spanish Rosemary
3 TB Balsamic Vinegar
1/2 cup Olive Oil
Sea Salt and freshly ground Black Pepper

Place beets, turnips, onion and garlic on a lightly oiled baking sheet.  Toss with olive oil, balsamic, rosemary, salt and pepper.  Roast at 400 F. For about 1 hour or until edges are crispy.  Top with chopped fresh parsley or use some dill from this week’s share!