- 3-4 large beets, washed (you can peel them if you like, but I just scrub them really well), cut into chunks
- 2-3 medium sweet potatoes, cut into chunks
- 1 large sweet onion, chopped
- olive oil (3 tablespoons)
- garlic powder (to taste)
- salt and pepper (to taste)
Heat oven to 400*F
In a bowl, toss the beets with 1 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper 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.
Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Yummy and ready in 1 hour 15 min! I served mine on a bed of arugula, but it would go as a nice side to a roast, or serve mixed with quinoa for protein!
This recipe is courtesy of the fabulous Kristin Heineman. Kristin is a dear friend living up in Ft. Collins enjoying life as a hip professor of ancient times. When she’s not teaching and dreaming up wonderful recipes you’ll likely find her on the slopes kicking ass on her snowboard. Thanks for the recipe, Kristin!