8 small beets, peeled and quartered
2 tsp. coconut oil
1/3 cup of organic veggie stock
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. sea salt
1 clove minced garlic or more if you enjoy
1. Preheat oven to 400F. Toss all ingredients into bowl, place on roasting pan.
2. Bake 25 min or until beets are just tender.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.