After picking up a beautiful bunch of beets at the farmer’s market on Thursday, I promptly got to work on a recipe. I hadn’t worked with beets previously, so I typed and researched and figured that roasting would be my best bet. I also wanted to use up one of the sweet potatoes sitting in my fridge, so I decided to roast it alongside the beets.
For a simple dish of roasted sweets & beets you will need:
1 bunch fresh beets
1 yam / sweet potato
2 tbs. virgin coconut oil
1/4 cup orange juice
fresh ground salt & pepper
1. Preheat your oven to 400 degrees fahrenheit.
2. Rinse and then peel the beets using a vegetable peeler. Rinse off any residual scraps from the peeled beets.
3. Chop the beets into slices and place into a small glass baking dish.
4. Rinse and chop the sweet potato into half-moon wedges and place into the baking dish.
5. Chop the shallot into small pieces and place in baking dish as well.
6. Melt the coconut oil and pour atop the beet/potato mixture.
7. Add the orange juice and a few grinds each of salt and pepper to the mix. Stir the potatos/beets around in the oil and juice to make sure everything is evenly coated.
8. Bake for 30-40 minutes in the oven, depending on how crisp you want the beets. I found that 40 minutes was more than enough time for the sweet potatoes, which were soft already at thirty minutes. Give the mixture a stir at the 20 minute mark to prevent uneven cooking.
9. Serve along side any entree or atop a bed of mixed greens with some goat cheese. Note: the coconut oil solidifies a bit if you refrigerate the roasted beets/potatoes after cooking, so the dish is best enjoyed warmed or reheated.
I was really pleased with how this dish turned out! The coconut oil gave the beets such a warm, buttery flavor. Plus, the color combo worked wonders together. Enjoy!