Roasted Roots

After my rant about beets last week, I’m feeling inclined to declare this Beet Week, and see how many different delicious ways we can cook ’em up. Starting off Sunday dinner with one of our favorite standards, I preheated the oven to 375 and then peeled and cut into large chunks:

  • 2 beets,
  • 1 large sweet potato
  • 1 large Idaho potato
  • 1 Granny Smith Apple and
  • 1 yellow onion

The vegetables went straight into a roasting pan as they were chopped. I then added  2 Tbsp. of olive oil, 1 tsp. of Kosher salt and 1 tsp. ground pepper,  and tossed the vegetables gently until they were all coated in the olive oil.

40 minutes after the vegetables went into the oven, they emerged tender, tasty, and worthy of standing in as a side dish at a holiday feast or as a ridiculously easy addition to a Sunday dinner.