Roasted Squash, Fennel, and Beets with Rice


1 c rice
Water to cook rice
1 squash, peeled, deseeded, and cut into wedges
1-2 fennel bulb(s), quartered
4-5 beets, 1 inch pieces
Olive oil
Salt and pepper
2-3 cloves garlic, minced
¼ c vinegar
1 clove garlic, chopped
Salt, to taste
1-2 tbsp soy sauce

Prepare rice. Preheat oven to 375. Toss veggies in olive oil, sprinkle with salt and pepper. Put in a single layer on baking sheet. Bake 40-45 minutes or until tender. Stir once 20 minutes into baking time. 5 minutes before they are done, remove from oven and toss with garlic. Bake a few more minutes until garlic is cooked. Combine veggies and rice in a bowl. Add vinegar, garlic, salt, and soy sauce.


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