Recipe - Sweets and Beets
A great side dish that tastes great with all types of meat. One hint; if you make the sweet potato chunks larger than the beet chunks, they will cook more evenly. Boiling the beets also makes it easier to peel them.
Makes 6 Servings
- 6 medium fresh beets
- 3 medium sweet potatoes
- 1 large sweet onion
- 2-1/2 tablespoons olive oil
- 1 teaspoon granulated powder
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1/2 teaspoon sea salt
Preheat oven to 400 degrees F.
Boil beets for 10 minutes. Remove beets from boiling water and plunge into ice cold water until cool. Peel beets and cut up into bite sized pieces.
Peel sweet potatoes and onion and chop into bite sized pieces.
In a large mixing bowl, combine oil and seasonings and mix well. Then add beets, potatoes, and onions and toss to coat.
Pour mixture onto a 13 x 9 backing pan that has been sprayed with non-stick cooking spray. Bake in the oven for 45 minutes - 60 minutes or until beets and sweet potatoes are tender. Stir mixture half way through baking.
A 3x5 card version of this recipe can be found here.