Roasted diced beets, celery, and onion with toasted cumin seed. The leaves are celery leaves.
I had one lonely beet in the refrigerator and thought he deserved some company, so I peeled him then diced him up along with equal amounts of onion and celery, drizzled the whole party with olive oil, added some salt, pepper, and a teaspoon of toasted cumin seed. I tossed them around to coat with the oil, sealed them inside a foil pocket (which was in turn placed in a bread pan), and roasted the whole thing at 400° for about half an hour. This was a great lunch in itself, and it could have been even better with some goat cheese and whole wheat pita bread. I think it would also make a wonderful side dish to have with roasted chicken.
