1Preheat oven to 400 degrees. clean roots, peel any particularly rough patches of skin otherwise leave skin intact. Cut roots into small cubes, the size of a hazelnut or slightly larger. (Note: i like to roast my beets on a separate baking sheet, otherwise everything turns pink when you toss the vegetables.) Spread vegetables out on two baking sheets, drizzle with a tablespoon of oil on each tray and use your hands to toss veggies with oil until coated. Season with salt and pepper. do not over-crowd your vegetables. If they are too close together, they will just steam and wont get nice and crisp and brown.
2Roast for 30-40 minutes until lightly brown. Stir every 10 minutes or so. serve with a spoonful of chimichurri sauce (recipe from my previous post) and one or two eggs any style you like. I love runny, saucy yolks, but if you prefer firmer eggs, those would be just as delightful.
3For perfectly soft poached eggs, bring two inches of water to boil in a small sauce pan. once it comes to a boil, lower the temperature back to a low simmer so that there are gentle little bubbles. crack an egg into a small cup. Then start to stir the water with a large spoon to start a whirl pool motion. Stop stirring for a second and lower the egg into the water from the cup, gently! the whirl pool will help keep your egg whites together. Let cook for a few minutes and then scoop out the egg with a slotted spoon. Test it with your finger for done-ness. If you want it firmer, plop it back in for a minute or two. Cook to your desired firmness. Then let the egg rest back in the cup until your are ready to serve it.