Roasted Beets
To prepare beets for roasting, simply scrub the skin. Don’t peel them or trim off the bottom. Remove the greens, but leave an inch or two of the stems to protect the color. Once the beets are cooked and cooled, pull off the skins.
INGREDIENTS | SERVES 4
- 6 medium beets
- 3 medium sweet potatoes
- 2 large carrots
- 2½ tablespoons olive oil, divided
- 1 teaspoon garlic powder (if tolerated)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
Preheat oven to 400°F.
Wash beets, sweet potatoes, and carrots and cut into chunks.
In a bowl, toss the beets with 1/2 tablespoon olive oil to coat.
Spread in a single layer on a baking sheet.
Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and carrots in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
Bake the beets for 15 minutes in the preheated oven. Mix sweet potato and carrot mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
