This one was the result of a toss-in. As in I had a "Oh no I just realized I'm really, really hungry and I haven't planed what to make for dinner yet and I'm too lazy to go to the store and buy anything and I'm too cheap to get take out, I have some stuff in my fridge I hope I can make it go together" moment. I get those kind of often.
So with the two vegetables I had sitting in the fridge I got to work. Beets, carrots, go.
When it comes to vegetables, I don't think you can really go wrong in roasting them. I might even go as far to say as that's my favorite way to have them. A little extra virgin olive oil on a cookie sheet, a little salt, oven on 450 degrees and you're done (Tip: rosemary and thyme are an excellent combination on any root vegetable)! I let them roast, sprinkled some goat cheese on top and ended up with what you see here. The salty cheese and sweet vegetable had a really good balance that made for a satisfying, albeit last minute meal.
