Ingredients

The following ingredients have 9 Servings
  • 1 medium yellow beet (about 1/2 pound)
  • 1 medium red beet (about 1/2 pound)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 medium sweet potatoes (about 1 pound), peeled and cut in 1-inch cubes
  • 3 medium red potatoes (about 1 pound), unpeeled, cut into wedges
  • 1 medium red onion, cut into wedges
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme

Instruction

  • Preheat the oven to 375°F.
  • Wrap beets individually in aluminum foil and place on a rimmed baking sheet.
  • Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped, 50 to 60 minutes.
  • When cool enough to handle, unwrap beets and rub each with a paper towel or dark kitchen towel to remove skins.
  • Halve and slice beets.
  • Meanwhile, in a large baking dish, combine sweet potatoes, red potatoes and onion with oil, thyme, rosemary, salt and pepper.
  • Roast for about 1 hour, or until soft when pierced with a knife, stopping halfway through to gently stir.
  • Arrange all roasted vegetables together on a serving platter or bowl. Serve warm.