Baked Vegetables – Recipe of the Month

Original Recipe is by Drumnwrite from 

Comment by Sarita

“I love beetroots and sweet potatoes, so this recipe is a winning combination of two favourite vegetables! I have removed some unpleasant ingredients from the original recipe, such as sugar, garlic and the use of a plastic bag in the food prep process. Both sweet potatoes and beets are naturally sweet and so adding refined sugar is unnecessary. I am not in favour of garlic because it dulls the brain, taste buds and general sensitivity. Therefore, the original recipe has been simplified and rendered healthier through the changes I have made. By the omitting of a plastic bag use in this recipe prep, I hope to bring awareness to the necessity of ending our dependence on plastic, for the benefit of planetary well-being.”

  • 6 medium organic beets, peeled and cut into chunks
  • 2 ½ tablespoons olive oil, divided
  • 1 teaspoon healthy salt
  • 1 teaspoon ground black pepper
  • 3 medium organic sweet potatoes, cut into chunks
  • Preheat oven to 400 degrees F (200 degrees C).
  • In a bowl, toss the beets with ½ tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
  • Mix the remaining 2 tablespoons olive oil, salt and pepper, in a large bowl and mix thoroughly together with onion and sweet potato. 
  • 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.

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