Who thinks that beets can sometimes taste like dirt? (Me.) I really like the pickled ones out of a can though. Enter this recipe. It is so good it will turn even the worst beet hater into a beet lover. Plus, the color of a red beet can’t be beat. They are like little jewels and so beautiful.
Be sure to wear gloves or use a towel when dealing with beets. But hey, if you like fuchsia hands then by all means good for it. I know one of my forever friends Mardi, (hi Mardi!) wouldn’t mind. She made me wear fuchsia at her wedding. True story. But that is a different story for another time.
Back to the beets!
The colors of this dish just can’t be beat. The brightness of the red beets and the pale orange of the sweet potatoes make for one beautiful picture.
See? Soooo good. Plus this dish is crazy good for you. Sweet potatoes are one of the best bangs for your buck at the grocery store. The most nutrients for your money. Its a win win situation all around!
- extra virgin olive oil
- 4 medium or 6 small beets
- 2½ pound sweets potatoes (I used 2 large)
- 2 small yellow onions
- 3 cloves garlic, grated
- 2 tablespoons brown sugar
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Peel and chunk the beets. Place on a baking sheet toss with a little salt and pepper. Roast for 20 minutes.
- While the beets are getting a head start, peel and chunk the sweet potatoes and onions. Place in a bowl and toss with the garlic, brown sugar, salt, pepper, and 3-4 tablespoons of extra virgin olive oil.
- Add the sweet potato mixture to the beets and roast for an additional 40 minutes, tossing after 20 minutes.