Lazy cooking: Bring the beet back

Three days off work. First day of Autumn holiday. Sunny outside. A quick, easy autumnal dish is in order, before heading out to enjoy the day. Time for some oven roasted beets and sweet potato. This is so simple, I actually feel dumb for blogging about it. But it’s gooooooood.

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What you need:

  • Half a big sweet potato, peeled and diced/sliced
  • 4 smallish beetroots, peeled and diced/sliced
  • 3 smallish onions, likewise
  • Dried thyme
  • Olive oil
  • Gourmet salt
  • Black pepper
  • Pecan nuts

Peel and slice/dice the veg and put in a low, oven-proof dish. Remember that beetroots cook slower than sweet potato, so make your beetroot dices/slices smaller than your sweet potato. Season with salt and pepper, sprinkle with dried thyme and drizzle olive oil on top.

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Heat the oven to 200 degrees Celsius and pop the veg in. 35-45 minutes should be enough.

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Lovely.

For sheer decadence, you can also drizzle the veg with honey and/or add goat’s cheese or blue cheese or feta. Whole garlic cloves with their skin on would also caramelise beautifully with the veg.

I decided to go the healthy way. Because I had no cheese, I admit. Add some pine nuts or even pecan nuts. I happened to have pecans, so I added them just for the last 5 minutes of oven time, to roast them ever so slightly.

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Works as a side dish, naturally, for any kind of gorgeous roasted meat or oily fish, or on its own with cheese and nuts for all you veggie folks out there.

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3 Comments Add yours

  1. minna says:

    Amazing, delicious dish Stina!
    I made it with feta cheese:-) soooo yummy.
    minna

    1. brunssikka says:

      Yay! My Brunch Club girls and I are doing just beetroot and red onion with goat’s cheese and pine nuts on Saturday… Can’t wait.

  2. brunssikka says:

    And ooooh, you just outed my identity. Or first name. Which is fine. 😉

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