There was nothing much in the fridge last night to make along with some chicken, but there was a large roasted beet and some string beans -- neither one enough by itself, but hey guess what -- string bean and beet salad with vinaigrete dressing is really excellent.
I just wash the beets, wrap them in foil and bake them at 350 degrees for several hours until they can be pierced easily with a fork. They keep in the fridge for a week after that and can be peeled and sliced as needed. The string beans can be steamed or boiled. Everything cools down a bit and then gets tossed with salt, pepper and dressing. Very nice. Very repeatable.