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Beets & Sweet Potatoes a Picky Kid Might Eat!

roasted beets and sweet potato recipeDuring last week's Friday Five, I revealed my delight that I found a way Lil would eat sweet potatoes and beets. My daughter is not the most adventurous eater and I was floored that she not only tried but ate almost a whole serving of root vegetables prepared in the recipe below. There are four reasons this preparation works so well:

1. cubed vegetables give textural interest 2. the small size allows vegetables cook quickly 3. fresh beets lend an intriguing deep red color to the dish 4. a familiar flavored dressing entices selective palates

    roasted beets and sweet potatoes

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    Cubed Roots serves 6 as a side dish preparation time: 15 minutes, cook time: 30 minutes

    4 medium sized beets 1 large sweet potato 1/2 cup italian style salad dressing or 1/4 cup olive oil, 1/4 cup cider or white wine vinegar, 2 tablespoons dry italian herbs, 2 tablespoon shredded Parmesean cheese, 1/2 teaspoon pepper

    1. Heat oven to 375 degrees F. 2. Peel beets and potato. 3. Cut vegetables into 1/2 inch cubes. Do this by slicing from top to bottom into 1/2 inch segments. Holding these together, turn the vegetable on its side. Slice from top to bottom again in 1/2 inch segments. You now have 1/2 inch sticks. Cut from the end in 1/2 inch lengths. 4. Place cubes into a glass roasting pan. 5. Add dressing and stir to coat. 6. Roast for 30 minutes, stirring every 10 minutes, until vegetables are cooked through.

    NB: This roasting recipe would work well with any other root vegetables including carrots, white potatoes, parsnips, etc.

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    If you missed it the first go-round, watch the goofy video I made for Newman's Own about making Cubed Roots.

    Added to Hearth and Soul 38.