Roasted Beets And Sweet Potatoes Recipe

I put together a Roasted Sweet Potato And Beetroot Salad that layers jewel-toned beets and caramelised sweet potatoes with tangy goat cheese, toasted pecans and a citrus herb dressing for an easy, colourful, flavourful fall side.

I mostly cook whatever catches my eye and this Roasted Beets And Sweet Potatoes Recipe surprised me. The colors demand a second look and the taste is oddly addictive; earthy beets and caramelized sweet potatoes mingle in ways I didnt expect.

I like that it feels a little daring, not just another side. You could call it a Roasted Sweet Potato And Beetroot Salad if you wanted to sound fancy, but honestly it eats more like a revelation that makes people ask whats in it.

Give it a shot when you want dinner to start a conversation.

Ingredients

• Beets: Earthy, sweet root full of fiber folate and betalains that support heart health.
• Sweet potatoes: Naturally sweet and starchy, high in beta carotene and slow burning carbs.
• Olive oil: Healthy fat that helps absorb vitamins and gives richness to roasted veggies.
• Balsamic vinegar: Bright, tangy and slightly sweet, it balances sugar and adds depth.
• Maple syrup or honey: Adds natural sweetness and a sticky glaze, small minerals, caramel notes.
• Garlic: Pungent cloves that give warm aromatics and a savory, slightly sweet bite.
• Walnuts or pecans: Toasty crunch for texture, healthy fats and a bitter sweet finish.
• Thyme and parsley: Thyme brings woodsy notes, parsley freshens and brightens the whole dish.

Ingredient Quantities

• 1 1/2 pounds beets (about 3 medium), peeled, cut into 3/4 inch wedges
• 1 1/2 pounds sweet potatoes (about 2 medium), peeled, cut into 3/4 inch cubes
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup or honey
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley for serving, optional
• 1/4 cup toasted chopped walnuts or pecans, optional

How to Make this

1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment or foil for easy cleanup.

2. Peel the beets and sweet potatoes and cut them into roughly 3/4 inch wedges/cubes so they cook at the same time, then pat dry with a towel so they roast instead of steam.

3. In a large bowl whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon maple syrup or honey (use what you got), 3 cloves minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme.

4. Add the cut beets and sweet potatoes to the bowl and toss well so everything is evenly coated, scraping up any sticky bits from the bottom of the bowl.

5. Spread the veggies in a single layer on the prepared sheet, dont overcrowd the pan or theyll steam; use two pans if needed.

6. Roast in the preheated oven for 35 to 40 minutes, flipping once about halfway through, until edges are caramelized and a fork pierces the pieces easily. If you’re worried about the garlic burning add it after the first 15 minutes instead.

7. While the veggies roast, toast 1/4 cup chopped walnuts or pecans in a small dry skillet over medium heat until fragrant, about 3 to 5 minutes, shaking the pan so they dont burn. Chop coarsely if not already.

8. When the vegetables are done, transfer to a serving bowl, taste and adjust salt or pepper, and toss in chopped fresh parsley if using.

9. Sprinkle the toasted nuts over the top and serve warm. A little extra drizzle of balsamic or maple syrup right before serving is nice if you want it sweeter.

Equipment Needed

1. Large rimmed baking sheet (or two), plus parchment paper or foil for lining
2. Sharp chef knife for peeling and cutting beets and sweet potatoes
3. Sturdy cutting board
4. Vegetable peeler
5. Large mixing bowl for tossing the veggies and dressing
6. Whisk and measuring spoons/cups for the oil, vinegar, syrup and seasonings
7. Spatula or tongs for flipping and spreading the veggies
8. Small dry skillet for toasting nuts
9. Kitchen towel or paper towels to pat the veggies dry
10. Oven mitts and a serving bowl for plating and finishing touches

FAQ

Roasted Beets And Sweet Potatoes Recipe Substitutions and Variations

• Beets: swap in carrots or parsnips. They roast the same way, a little less earthy but sweet and tender, just cut to the same size.
• Sweet potatoes: use butternut squash or Yukon Gold potatoes. Butternut keeps the sweetness, Yukon Gold gives a creamier, less sweet bite.
• Balsamic vinegar: replace with apple cider or red wine vinegar, and add a teaspoon maple syrup or honey if you want that sweet tang.
• Toasted walnuts/pecans: use pumpkin seeds, sunflower seeds, or sliced almonds for crunch, or skip nuts entirely for nut free.

Pro Tips

1) Cut size matters. Beets are denser so either cut them a bit smaller than the sweet potatoes or parboil the beets 8 to 12 minutes first. If you dont, the sweet potatoes will be mushy by the time the beets are done. Also wear gloves or use a paper towel to keep beet juice off your hands and counters.

2) Dont crowd the pan. Spread the pieces in a single layer with space between them or use two sheets. A hot, preheated baking sheet helps get faster caramelization so they brown instead of steam.

3) Protect the garlic and the glaze. Add minced garlic after the first 15 minutes or use whole smashed cloves so it wont burn. If you want a glossy finish, drizzle extra balsamic or maple syrup in the last 5 minutes instead of coating them all up front.

4) Finish for contrast. Taste and adjust salt after roasting, then toss with fresh thyme or parsley and a squeeze of lemon or a splash of balsamic for brightness. Toasted chopped nuts give crunch, and a little flaky salt on top makes the flavors pop.