#46 roasted beet and carrot salad (2)

Loved this, so adapted and made it again

1 large beet (peeled sliced 1/4 in thick)
4-5 carrots
1 cup kale
handful tomatos
olive oil
1 tsp cumin
tahini

Toss beets and carrots in olive oil and cumin, roast at 400C ~20 mins (until tender), add kale and tomatoes and roast until tomatoes pop open. Place in bowl and add tahini to taste.

Adapted from "from asparagus to zucchini....by Madison Area CSA"