Roasted beet, potato, and goat cheese salad

If only I’d had some rosemary. Would also be good on a bed of spinach!

Chop raw potatoes and beets into bite-sized pieces, toss in olive oil/salt/pepper/rosemary(?) and cook at 425 degrees for 25-35 minutes or until the potatoes are soft. Beets will be a bit firmer.

After it’s cooled a bit, sprinkle some goat cheese on top and scarf away.

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