Red Rice with Roasted Squash, Fennel and Beets

***For the veggies***

acorn squash, peeled and cut in 1-inch pieces

golden beets, cut in 1-inch pieces

red beets, cut in 1-inch pieces

fennel bulb, quartered

olive oil for tossing

salt and pepper,

Granulated garlic (not garlic salt) or 2 cloves fresh garlic, minced

**For the rice***

red rice (cargo rice, red Thai Jasmine rice)

water

chopped parsley

chopped chives

***For condiment***

White vinegar (a few tablespoons to ¼ cup)

garlic, crushed

salt, just a pinch or two

soy sauce, a few dashes