Peel and dice 2 large red beets and 3 carrotsRoast for 35-45 minutes, until soft
Add 4 minced cloves, dried herbs (lavender, basil, rosemary, thyme, parsley, marjoram, chervil), black pepper, paprika, salt to taste
Roast 5 more minutes, until garlic is soft
Meanwhile, steam 8-12 leaves of bok choy for 10-12 minutes, until soft
Place bok choy on a plate
Place beets & carrot mixture in center
Enjoying with:
Pannier Brut chàteau thierry
Cannonball Adderley - Them Dirty Blues
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