Roasted Sweet Potato and Beetroot

Sometimes nothing is better then a simple dish. A dish full of veggies. These sweet potatoes and beetroots are just that, flavored with garlic and herbs.

Roasted sweet potato and beetrootΒ 

4 persons

4 large sweet potatoes
10 beetroots
1 small garlichead
a handfull of thyme and rosemary
olive oil
pepper
salt

Preheat the oven at 220Β°C.
Cut out the dark spots from the sweet potato but leave their skin on. Slice them in pieces of 1/8 or 1/16, depending on how large they are, they must look like large fries. Peel the beetroot and slice them in 4 or 8 pieces. Put them in an oven dish.
Take the garlichead and cut it in its whole in slices. Don’t peel it, that way they stay in their shape and the flavors can come out quite nicely.
Put the garlic in the oven dish, together with the sweet potato and beetroot.
Divide the herbs over the vegetables, and add pepper and salt to taste.
Poor some olive oil (extra-virgin) over the veggies and mix them together.
Put them in the oven for about 50 minutes, they should be tender with a little crisp.

Tastes great with mashed potatoes and a fresh salad.

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2 thoughts on “Roasted Sweet Potato and Beetroot

  1. Hannah (BitterSweet) says:

    I’m 100% with you on the simplicity concept. My favorite thing to do with pretty much any veggie is just toss it in oil and give it a pinch of salt before roasting it in the oven. Sweet potatoes and beets are especially wonderful though, and I love the additional aromatics you incorporated!

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