Roasted Beets and Sweets

This simple recipe is an amazing side dish for winter meals especially for those who like things sweet and salty. It is very vibrant in color and looks very appealing.

Nutritional Benefits

Beetroot: Beets are loaded with vitamins and minerals and low in calories and contain negligible fat. Beetroots also have inorganic nitrates and pigments. Both of these have a number of health benefits. Evidence from studies suggests that the pigments in beets may help reduce the growth of cancer cells.

Sweet Potato: Sweet potatoes contain appreciable amounts of fiber as well as an array of vitamins and minerals including iron, calcium, and selenium. They are a good source of most of our B vitamins and vitamin C. Sweet potatoes are high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.

Ingredients

• 40 grams beetroot
• 30 grams sweet potato
• 10 grams sweet onion
• 5 grams coconut sugar
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon olive oil

Nutritional Value

• Nutrition Info
• Amount
• Calories
• 102 kcal
• Carbs
• 14.8 grams
• Protein
• 1.19 grams
• Fats
• 6.6 grams

Method

• Chop beetroot and sweet potato into chunks.
• Preheat oven to 200 °C.
• In a bowl, toss the beets with 1/2 teaspoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining ½ teaspoon olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. To coat vegetables with the oil mixture, Place the sweet potatoes and onion in a bag, seal it and shake.
• Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet.
• Continue baking for 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Over to You

This roasted beets and sweets is sure to get you rolling. Do share it with your loved ones. Enjoy!