Tuesday, August 27, 2013

Roasted Sweet Potatoes and Beets

I have been eating extra healthy for awhile now.  I have some allergies and I have to eat well or be miserable.  So, I am going to try to show a few more of my healthier recipes on the blog along with the other more traditional recipes too.  This was my favorite new way to eat sweet potatoes this week.  I haven't really enjoyed beets since I was a child and we had them pickled.  

1 tablespoon olive oil
3 beets (peeled and chopped)
1 large sweet potato (chopped)

Preheat the oven to 420 degrees.  Combine olive oil and beets in a medium roasting pan.  Bake for 15 minutes in preheated oven.  Mix sweet potatoes with the beets and continue baking 45 minutes, stirring once after 20 minutes.  Cook until all veggies are tender.  I kept the sweet potato's skins on for added fiber and potassium, you could peel them.   I salt them when serving.
I will link this to:
Foodie Friday at Rattlebridge Farm 
Strut Your Stuff Saturday at Six Sisters Stuff 
Homemaking Linkup at Hope In Every Season 
Finding the Pretty & Delicious Linky at Your Home Based Mom  
Rooted in Thyme Simple and Sweet Fridays
A Pinteresting Party  at Tutus & Tea Parties

Wow Us Wednesday at Savvy Southern Style 
All Things Thursday at Posed Perfection 
The Best Blog Recipes link party


Laura said...

What a wonderful recipe- and easy too!
You won't believe this- I have never prepared beets...
But I love sweet potatoes.

Your photography is lovely as usual,

White Spray Paint

Maria said...

This looks wonderful! I love sweet potatoes, and I tried roasting beets for the first time a couple of months ago - they were DELICIOUS! I loved the flavor! I'll have to pair them with sweet potatoes too, that sounds really good! :)

Betty said...

My Hubby loves beets, but I just did not know how to cook them. The recipe looks so good and so few ingredients. I will have to give this a try. Thanks so much.

ohiofarmgirl said...

That sounds so yummy!! Dianntha

Madonna/aka/Ms Lemon of Make Mine Lemon said...

I can not tell you how much my health improved when I stopped eating preserved food. This looks delish and so much better than those things out of a can. :)

Madonna/aka/Ms Lemon of Make Mine Lemon said...

Oh, I hope you don't mind, but I forgot to mention - a drizzle of balsamic vinegar kicks up the flavor.

susan hemann said...

Love roasted veggies! I put either thyme or rosemary on mine before roasting. Delicious!

Unknown said...

I LOVE sweet potatoes - pinning this for sure!!!
Thanks for sharing

Sandi@ Rose Chintz Cottage said...

Yum! This looks really good. Thanks for sharing the recipe, Sherry.


Jana@Transformations From the Heart said...

Oh my Sherry, these look wonderful. I'm going to put these on my soon to bake list, I bet my family will love them.
Just found your blog today, I'm now your newest follower. Come by for a visit when you get a chance.
Have a fabulous long weekend!

Ruthie Miller said...

Dear Sherry,
This looks so pretty! The colors together are so nice and I bet it tastes delish!
Ruthie from: http://www.ladybstimefortea.blogspot.com

Stan and Jody Gabara said...

Thanks so much for sharing this delicious recipe at Simple & Sweet Fridays. I love roasted vegetables! I have to try this one!