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.

Enjoy!