I recently bought a ridiculous number of beets. I honestly can’t even tell you what moved me to do so, but I was staring down a good dozen plus beets for a household of two.
We were able to use some up in this awesome recipe for Gemelli with Brown Butter Beet Sauce, and I used a lot up in a salad recipe I will post later, but I was still left with about half a dozen beets!
This recipe for Roasted Beets and Sweets is fairly straightforward, used up all my remaining beets, and works as a good Sunday afternoon recipe so you have an easy side ready for later in the week (or to eat immediately with Sunday dinner).
Ingredients (serves 6):
- 6 beets, peeled and cut into bite sized pieces
- 4 sweet potatoes, peeled and cut into bite sized pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 teaspoon ground cinnamon, divided
Preheat your oven to 400 degrees F.
Peel and cut your beets. You may want to wear rubber gloves while doing this so that you don’t stain your hands. Similarly, using a dark colored cutting board is preferable.
Add the beets to a baking sheet. Drizzle with 1 1/2 tablespoons olive oil and toss to coat evenly. Spread the beets out in a single layer on the baking sheet and season with 1/2 teaspoon each salt, pepper, and cinnamon.
Add to the oven and bake for 15 minutes.
While the beets being roasting, peel and cut your sweet potatoes and add to a baking sheet.
Drizzle with the remaining 1 1/2 tablespoons olive oil, tossing to coat evenly. Spread the sweet potatoes out in a single layer on the baking sheet and season with the remaining 1/2 teaspoon each of salt, pepper, and cinnamon.
After 15 minutes, add the sweet potato baking sheet to your oven, keeping the beets also in the oven. Bake for another 45 minutes, or until tender, stirring each about halfway through.
Remove from the oven and toss together in a large bowl. Serve immediately or let cool to room temperature before refrigerating.
To reheat, add to a small pan on your stovetop over medium heat, stirring occasionally, until warmed through.
I love the colors of this side dish!
The cinnamon is a nice complement to the sweet potatoes and beets but is subtle enough to not overtake their natural taste.
This works as a great side for most proteins; I’ve served this as a side with salmon, chicken, and pork. It’s also tasty stirred into couscous!
Ingredients
- 6 beets, peeled and cut into bite sized pieces
- 4 sweet potatoes, peeled and cut into bite sized pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 teaspoon ground cinnamon, divided
Instructions
- Preheat your oven to 400 degrees F.
- Peel and cut your beets. You may want to wear rubber gloves while doing this so that you don’t stain your hands. Similarly, using a dark colored cutting board is preferable.
- Add the beets to a baking sheet. Drizzle with 1 1/2 tablespoons olive oil and toss to coat evenly. Spread the beets out in a single layer on the baking sheet and season with 1/2 teaspoon each salt, pepper, and cinnamon.
- Add to the oven and bake for 15 minutes.
- While the beets being roasting, peel and cut your sweet potatoes and add to a baking sheet.
- Drizzle with the remaining 1 1/2 tablespoons olive oil, tossing to coat evenly. Spread the sweet potatoes out in a single layer on the baking sheet and season with the remaining 1/2 teaspoon each of salt, pepper, and cinnamon.
- After 15 minutes, add the sweet potato baking sheet to your oven, keeping the beets also in the oven. Bake for another 45 minutes, or until tender, stirring each about halfway through.
- Remove from the oven and toss together in a large bowl. Serve immediately or let cool to room temperature before refrigerating.
- To reheat, add to a small pan on your stovetop over medium heat, stirring occasionally, until warmed through.
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