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