Print Options:

Roasted Beet and Sweet Potato

A simple and nutritious sweet side dish. Loaded with nutrition, a grain-free, gluten-free side dish built with fresh, simple ingrediens
Courses
Time
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
Servings 6
Description
A simple and nutritious sweet side dish. Loaded with nutrition, a grain-free, gluten-free side dish built with fresh, simple ingrediens
Ingredients
  • 3 medium sweet potatoes (cut into cubes)
  • 2 large beets (or 4 small, cut into cubes)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh rosemary (chopped)
  • 1 teaspoon Himalayan or sea salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut sweet potato (unpeeled) and beets into cubes. Transfer to a baking sheet and toss with olive oil to evenly coat.
  3. Roast for 45 minutes. Remove from oven and stir in garlic. Continue to roast additional 15-20 minutes.
  4. Sprinkle with salt and pepper and toss with fresh rosemary before serving.
Read it online: https://thegreeneberger.com/recipe/roasted-beet-and-sweet-potato-2