Side Dishes

Cinnamon Roasted Sweets & Beets

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Sweet Potatoes are a wonderful food. Beets are a wonderful food. Coconut Oil is a wonderful food. So what do you get when you marry the three? A sweetly caramelized roasted vegetable dish that feels and tastes naughty, but is 100% good for you. The epitome of healthy, happy food.

It’s been cold and rainy for the last couple of days, the result of a freak end-of-may cold spell that’s sent me tearing through packed boxes in search of jeans and jackets and nubby wool socks. A tree delivery came earlier this week, and the budding chestnut, apple, and cherry trees had to get in the ground, so into the cold, rainy fields we trudged to dig expensive holes. After a couple of hours in rain pants, work boots, and five (I kid you not) jackets, the warmth from the farmhouse’s wood stove was much appreciated.

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In honor of the chilly days and chillier nights, I roasted up an always tasty favorite. Coconut Oil pairs perfectly with the naturally sweet beets and sweet potatoes. Smothered in cinnamon and a pinch of salt and pepper, the root veggies are sweet, smoky, and savory. This dish makes me want to curl up with a fluffy blanket and a good, long book under a yellow lamp — oh wait, that’s exactly what I did!

Roasted Cinnamon Sweets & Beets

(serves 3-4)

  • 1-2 tbsp coconut oil
  • 2 large beets or 4 small ones
  • 2 large sweet potatoes/yams
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp cinnamon (or more. I like more)

1. Preheat your oven to 400 degrees and cover a baking sheet with tin foil (I used a smaller ceramic dish because I was only cooking for one). Peel your taters and beetroots and cut into 1/2 inch chunks. Mine were just a little larger than they should have been, so learn from my folly!

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2. The beets are a far hardier vegetable and need longer to cook through, so toss your beets with half your coconut oil, spread onto the foil-covered baking sheet, and pop into the oven for twenty five minutes. Relax, knit a hat, take a walk. Or I guess you could work on the rest of your dinner if you insist on having well-rounded meals.

3. Once the beets have received their oven-love, remove and add your sweet potato chunks. Drizzle on the rest of the coconut oil and sprinkle on your salt, pepper, and cinnamon. Toss and slide back to the oven for another 35-40 minutes. Every 15-20 minutes give the veggies a shake or a stir so no one side gets burnt and stuck.

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4. Your sweets & beets are done when they’ve darkened and are easily pierced with a fork. Pile them into a deep bowl and get cozy. Best eaten when cold or drizzling or both.

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One thought on “Cinnamon Roasted Sweets & Beets

  1. Today I went to the Farmer’s Market and bought beets and sweet potato. I enjoyed
    this dish; the flavor, the texture, are very good. Thank you.

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