Serves: 4
Total Calories: 137

2 cups cubed beets
2 cups brussels sprouts cut in half
2 cups yams cut in chunks
2 cups leeks cut into 2 inch diagonals
1/2 cup chopped parsley
1/3 cup lemon juice
1/4 cup extra virgin olive oil
2 tablespoons capers (rinse if packed in salt)

1. Preheat the oven to 400°F. Place all the ingredients in a large bowl and mix well. Transfer to a large covered baking dish.

2. Bake for 1 hour, or until the beets are tender. Adjust the seasonings, if desired.

3. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 137
Calories from Fat: 120

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Side Dishes Mix and Match
Carrots with Wild Mushrooms and Basil
Community Supported Agriculture
Moroccan-Style Carrots and Yams
Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
Butternut Squash Puree with Sun-Dried Tomatoes and Sage
Mushroom Festival
Lemon-Roasted Beets, Brussles Sprouts, and Yams
Butternut Squash with Indian Spices
Millet with Cilantro and Red Peppers
Racy Rice Pilaf
Roasted Vegetables Bombay
Sea Palm with Red Peppers and Lime
Sea Palm Stir Fry
Spicy Tempeh Strips
Spicy Jamaican Beans
Refried Beans with Tomatillos
Kasha with Leeks and Collards
Pasta with Fresh Garlic and Basil