Roasted Sweet Potatoes and Beets with Orange White Balsamic, Rosemary Olive Oil, and French Citrus Fennel Sea Salt

I decided to order from this great local organic produce delivery service called Off the Vine, and I am so glad that I did! Although you can’t choose what assortment of fruits and veggies you get for the week, it’s always delicious and fresh.

Sometimes I find myself wishing they’d thrown in a couple of lemons (or whatever!) but I kind of love that I’m being “forced” to work with ingredients that I normally wouldn’t.  Yes, I’m talking about beets.  Beets are kind of … eh?  They taste like dirt to me honestly.  My opinion on beets probably formed for a couple of reasons: 1) I don’t know if I’d ever had a fresh beet until I received my shipment and 2) I had a horrific-tasting beet/potato mixture that I created back when I made the decision to make all of my son’s baby food.

I was determined to create a dish with beets that I actually enjoy (and maybe my kids too… poor Ryan must have been equally as traumatized by the beet/potato mixture.)  Not to mention, beets are nutritional powerhouses!  They are high in iron and rich in folic acid, calcium, magnesium, phosphorous, Vitamins A and C, niacin… I could go on and on.  They’re definitely a great addition to our diets, inexpensive, and they’re readily available all year!

Not only did I create a dish that I can tolerate- I loved it!  The orange white balsamic lends the perfect sweetness, which is mellowed out by the herbal rosemary olive oil.  The French citrus fennel sea salt brings the whole dish together.  I’m proud to say my whole family ate all of their vegetables this night, and I’ve been preparing beets this way ever since.  Not to mention, they are SO pretty!  Prepare this for a dinner party and be prepared for “ooh’s” and “aah’s” when you serve it.  Enjoy!

Roasted Beets and Sweet Potatoes

I just love the colors!

Roasted Sweet Potatoes and Beets with Orange White Balsamic, Rosemary Olive Oil, and French Citrus Fennel Sea Salt


5 small beets, peeled and sliced

2 sweet potatoes, sliced

¼ cup Pure Mountain Orange White Balsamic

¼ cup Pure Mountain Rosemary Olive Oil

Pure Mountain French Citrus Fennel Sea Salt


Preheat oven to 375 degrees.  Toss all ingredients together in a medium bowl and spread in a single layer on a baking sheet.  Roast until cooked and beginning to brown and caramelize, about 25 minutes.

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