Everyone loves sweet potatoes but did you know that they taste even better when they’ve been roasted? Add in some beets and you’re well away! This dish is particularly good for athletes and those who need to load up on the carbs and calories to fuel their workouts. Go easy on the sweet potatoes if you’re looking to lose weight though.
Roasted Sweet Potatoes & Beets
- 2 Sweet potatoes (skin removed and diced)
- 2 Beets (skin removed and diced)
- 1/4 c Parsley (fresh chopped)
- Pinch of coarse ground sea salt
- Drizzle of olive oil
Preheat oven to 400 degrees.
Using your potato peeler, remove skin from both sweet potatoes and beets.
Dice your sweet potatoes and beets into 1/2 inch chunks.
Place beets ONLY on a baking sheet and drizzle with a small amount of olive oil. You don’t want too much olive oil or they won’t crisp up nicely.
Bake beets at 400 for 15 minutes. They require a slightly longer cooking time than the sweet potatoes.
Now add sweet potato chunks to the baking sheet and decide whether or not you need another drizzle of olive oil. Be sure to flip over the beets using a spatula to make sure they cook evenly on all sides.
Bake for an additional 30 minutes and remember to check at the 15 minute mark so that you can flip the chunks and ensure that everything bakes evenly.
Garnish with fresh chopped parsley and sea salt.
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