I love the combination of beets and sweet potatoes. The flavours work so well together – the earthiness of the beets along side the sweetness of the sweet potatoes. And they look so beautiful together – that combination of purple and orange. And then, when you consider the nutritional qualities of both beets and sweet potatoes – this makes for a very nutrient dense side. And we are often told to eat the rainbow, so this side-dish will help you do that. Add in some greens (sauteed kale maybe?) and you are well on your way to achieving that.
This recipe is not only Paleo/Primal, it is also AIP friendly.
If you don’t need to make enough to serve 4-6 people, this recipe is easy to cut down, but you could always make the full amount and store the leftovers in the fridge for meals later in the week. They are also delicious cold as a snack, or for breakfast.
Roasted Beets and Sweet Potatoes
- 4 large beets – peeled
- 1 large sweet potato – peeled
- 1tsp dried thyme
- sea salt
- 1-2 tbsp coconut oil – melted
Preheat the oven to 200°C/400°F.
Cut the beets and sweet potatoes in to similar sized chunks – I like to make them about 1-2″ in size.
Place the beets and sweet potatoes in a large bowl and add the thyme and salt, and drizzle over the melted coconut oil. Toss well until evenly coated.
Tip the beets and sweet potatoes onto a rimmed baking sheet.
Bake in the preheated oven for 1 hour until tender and slightly browned on the outside.
Serve at once.