1. Wash and scrub two beets thoroughly, then blot dry with a paper towel.
2. Chop the very ends off each beet.
3. Get out a baking sheet and place the beets over the sheet, then coat the outside of each beet with 1/2 to 1 tablespoon of olive oil. Spread the oil evenly over the outside of the beets with your hands.
4. Wrap each beet in aluminum foil and place on the baking sheet.
5. Get out a bulb of garlic and chop the very end off.
6. Coat the outside of the garlic bulb with 1/2 to 1 tablespoon of olive oil. Spread the oil over the bulb evenly with your hands.
7. Wrap the bulb of garlic in aluminum foil and place it on the baking sheet.
8. Preheat the oven to 400 degrees and stick the baking sheet with the beets and garlic in the oven to roast for about 30 minutes.
9. Rinse, peel, and chop the carrots while the beets and garlic are roasting. Rinse off the chopped carrots again in a colander.
10. Chop the broccoli florets in half and chop off the very end of the stem to make them easier to chew. Rinse them off in a colander.
11. Get out the ginger root and peel the skin off with a spoon. Rinse it off, then grate 3 tbsps into a small cup or bowl.
12. Chop and rinse the parsley and set aside.
13. Take the beets and garlic out of the oven when the timer goes off. Unwrap the foil.
14. Peel off two cloves of the garlic and peel the outer skin off, then set aside for the dressing.
15. Get out another baking sheet, spread out carrots and broccoli, add 1 tbsp of grated ginger and 1 tbsp of olive oil, then flip with spatula.
16. Drain and rinse artichoke hearts in a colander.
17. Chop artichoke hearts to your liking, then spread them out over the baking sheet with the broccoli and carrots.
18. Preheat the oven to 400 degrees and roast the veggies for about 20 to 30 minutes.
19. Chop the roasted beets and peel the garlic cloves from the bulb of roasted garlic, then rinse in a colander and spread out over a baking sheet. Coat in 1 tbsp olive oil and sprinkle a bit of sea salt if desired, then use a spatula to coat evenly.
20. Stick the beets and garlic in the oven for and additional 10 to 15 minutes to roast a bit more.
21. Get out a pan and saute the greens in 2 tablespoons of olive oil, or 1 tablespoon of olive oil and 1 tablespoon water if preferred.
22. Get the carrots, broccoli, and artichokes out of the oven when they are done.
23. Serve the greens first on a plate, then the beets and garlic, then the carrots, broccoli, and artichokes on top.
Tahini Parsley Dressing
1. Pour 3/4 cup white vinegar into a blender. (Or a combination of vinegar and water if you prefer.)
2. Pour 1/4 cup apple cider vinegar into the blender, then add 1/4 cup water.
3. Add olive oil, tahini, maple syrup, and lemon juice.
4. Add 2 tbsps grated ginger, 1/2 cup parsley, and 2 cloves of roasted garlic, then blend.
5. Get out a mason jar or salad dressing shaker to store the dressing.
6. Drizzle the dressing over your veggies to serve. Store in the refrigerator when not using.
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