Make A Colorful Side Dish!
Sweet and earthy, this sumptuous roast vegetable recipe with beets and sweet potato provides a side dish which will complement a range of game meats, such as duck and quail. Paired with more familiar poultry cuts, it's a colorful addition to a midweek meal.
Roasted Beets and Sweet Potatoes
Ingredients
Serves 4
Total time: 1 hour 30 minutes
2 sweet potatoes
2 large beets
butter
salt
olive oil
Directions
Preheat the oven to 375°F. Wrap the beets with foil and cook until tender, approximately 1-1 1/2 hours. Allow to cool, then peel with a small knife while still slightly warm.
Meanwhile, dice the sweet potato into cubes sized properly for eating. Lightly season with salt and coat with olive oil. Place on a baking tray and into the oven until tender, approximately 40-60 minutes.
Cut the beets to the same size as the cubed sweet potato.
Heat a pan over a medium to high heat. Add the butter and once it begins to foam add the roasted beets and sweet potato. When the vegetables are heated through, season with salt and remove from the heat. Serve immediately.
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