Roasted Beets 'n' Sweets

Roasted Beets 'n' Sweets (from AllRecipes, Total Time: 1 ¼ hours, Servings: 6)

Ingredients

·         3 medium beets, peeled and cut into chunks

·         2 ½ Tbsp. olive oil, divided

·         1 tsp. garlic powder

·         1 tsp. salt

·         1 tsp. ground black pepper

·         1 tsp. sugar

·         2 large sweet potatoes, cut into chunks

·         1 small sweet onion, chopped

Directions

1.       Preheat oven to 400 degrees F.

2.       In a bowl, toss the beets with ½ Tbsp. olive oil to coat. Spread in a single layer on a baking sheet.

3.       Bake beets 15 minutes in preheated oven.

4.       While beets are baking, mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.

5.       Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

The original recipe called for 6 beets and 2 medium sweet potatoes, but I used the quantities above because that’s what was in my CSA bag this week.  This dish is pretty easy to make – just remember to wear gloves when you cut the beets or else your hands might turn an interesting red/purple color. 

The vegetables were very tender – soft, but still had just a little bit of bite to them.  That satisfied both my husband and me.  It obviously tasted sweet – I think that the dish could have done without the added sugar.  If you are set on using sugar, I recommend only ½ tsp.  I also found it very “peppery”, I recommend only using ½ tsp. of pepper.  Other than that, it needed no changes.  A sweet way to get some veggies into a meal!