1 -2 beets, peeled and cut into 1/2" - 3/4" cubes
3-4 potatoes, scrubbed and cut into 1/2" - 3/4" cubes (or an equal amount of baby potatoes halved)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
Preheat oven to 400 degrees.
Line a sheet pan with foil (for easy clean up).
Toss beets and potatoes with olive oil, salt, and pepper on sheet pan.
Cover with foil and roast for 15-20 minutes.
Remove foil, stir vegetables, and roast for 15 more minutes until crispy on outside and tender on inside. (Serves 2-4)