Thursday, March 24, 2011

Thursday’s Side Dish: Baked Beets and Sweet Potatoes

A roasted root veggie delight

Tired of your regular sweet potato casserole? This dish combines the natural sweetness of beets and sweet potatoes. Best of all, it's easy! Baked beets provide a crisp tartness that’s a tasty mismatch with the softly cooked sweet potatoes. Here is our recipe:

What you will need:

1 wooden spoon
1 casserole dish
1 medium-sized bowl
3 tablespoons olive oil
3-4 medium beets (we used 5-6 small ones), quartered
2 sweet potatoes, cut into wedges
Pinch of salt

Cooking and Directions:

Preheat oven at 350 degrees. Combine ingredients in bowl and toss well. Pour ingredients into casserole dish. Bake for 45 to 55 minutes or until potatoes are tender, which can be checked by piercing with a toothpick.

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