Vegan Baked Sunday Lunch

This is my take on a vegan baked Sunday lunch.  I was feeling a bit hungry and discovered I had some beetroots and spinach in the fridge to be used.  I came up with this little trio and they were all delicious.  Even my meat-loving husband enjoyed it and agreed that it certainly didn't feel like anything was missing from the plate.

Roasted Beetroot with Cannellini Beans

Peel the beetroots and cut into cubes.  Place in a baking tray with olive oil, salt and freshly ground black pepper.  Bake until the beetroots are tender (about 45 - 50 minutes).  Drain the cannellini beans and add to the baking tray along with a splash of balsamic vinegar.  Mix well and return to the oven until the beans are heated through.

Roasted Potato Cubes

Cut your potatoes into cubes, leave the skin on as it's the tastiest part.  Put into a baking tray with olive oil and salt and pepper.  You could also add herbs like rosemary or thyme.  Mix well and bake until browned and slightly crispy.  Usually 30 - 40 minutes.

Spinach with Tomato and Lemon Juice

In a fry pan or wok heat some olive oil and then add a clove of garlic.  Stir briefly and then add one or two chopped ripe tomatoes.  When they begin to soften add the spinach (which you've washed, drained and roughly chopped).  Fry until wilted and the stems have also softened.  Add a squeeze of lemon juice and then serve immediately.