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