My love for beets is only recently discovered. There are a lot of foods that I never knew I liked until I was a grown adult in my mid-twenties. Beets are one of those foods that I had previously turned my nose up to, oblivious to how delicious they really are. I guess had really only been exposed to pickled beets, which do have a strong pickly, vinegary flavor. I like pickled beets now, but it’s not really a big surprise why I didn’t really like beets too much until recently. My favorite way to prepare beets is to roast them in the oven, which gives them such a deep, robust, sweet flavor. I love to slice roasted beets onto a salad of fresh, dark greens with goat cheese and some dried cranberries. Delicious and easy lunch!
This is a side that I like to make when I’m just kind of winging it for dinner and don’t really have a clear plan for what sides to make. It’s easy to prepare if you’re ok with a little chopping, which I am. And it’s pretty no-fuss. You just cut the beets and sweet potatoes into cubes, throw them on a baking sheet with some onions, seasonings, and olive oil, and let the oven do all the work. The roasted flavor of the beets and sweet potatoes together is wonderful, and the onion, salt, and pepper add great savoriness to the inherently sweet vegetables. This is a fall classic at our house!
For this dish, I peel the beets but leave the skins on the sweet potatoes because they actually have a lot of nutrients and I don’t mind them. You can peel them if you like. I usually cut them into about 1/2 inch cubes because I want them to cook pretty quickly. If you have the time to let them cook longer, you can cut them bigger if you like.
Roasted Beet and Sweet Potato Hash
- 2 medium or 3 small beets, peeled, cut into 1/2 inch cubes
- 2 medium sweet potatoes, cut into 1/2 inch cubes
- 1 onion, chopped into about 1/2 inch pieces
- 1-2 Tablespoons extra virgin olive oil
- salt and pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Place cubed beets, sweet potatoes, and diced onion in a large bowl. Drizzle with olive oil, season with salt, pepper, and toss to coat.
Place on baking sheet and bake for 15 minutes. Turn the vegetables over and continue cooking for another 10-15 minutes, or until tender.