This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.
This is so good- If you think you don't like beets, you're wrong! Make them this way and you'll be a beetaholic! This recipe make A LOT as written- for 4 adults I use 2 beets and 1 good sized yam and it's exactly the right amount. I do it in bowls, no need to waste a bag. I cut down the oil and use just enough to coat. I use brown sugar too, but either way it's delicious and healthy! I bake beets alone 20m, add yams and seasoning and red onion, then bake add'l 40m. LOVE this dish! FYI beets do turn your pee a bit pinkish the next day, so don't panic =)
Read Morenothing special here - not sure what all the fuss is about - followed recipe to a tee except added br sugar instead of white and used 1/4 amt of onion (not big fans) it was just okay - trying to find recipes that'll get my husband to eat more veggies - he tried it and couldn't eat it. Waste of perfectly good ingredients. I ate it, but won't be making again.
Read MoreThis is so good- If you think you don't like beets, you're wrong! Make them this way and you'll be a beetaholic! This recipe make A LOT as written- for 4 adults I use 2 beets and 1 good sized yam and it's exactly the right amount. I do it in bowls, no need to waste a bag. I cut down the oil and use just enough to coat. I use brown sugar too, but either way it's delicious and healthy! I bake beets alone 20m, add yams and seasoning and red onion, then bake add'l 40m. LOVE this dish! FYI beets do turn your pee a bit pinkish the next day, so don't panic =)
Excellent, yummy. Substituted fresh garlic for powder, increased sugar to 1 tablespoon and substitued brown sugar for its maple flavor. Very Very good. The last 20 minutes of cooking I turned the oven down to 350 degrees as to not dry out the veggies.
Great dish! I made this for both the Thanksgiving dinners we went to this year. My mom and grandmom don't like sweet potatoes but raved over this recipe. My aunt quickly called dibs on the small amount of leftovers we had. I ended up eating only a small portion because I was feeding our 18-month-old twins from my plate and they couldn't get enough! One of DH's cousins even called the next day to get the recipe. Two changes I made: (1) 1/2 the pepper -- the pepper completely overpowered the dish otherwise, and (2) I used canned beets cause that's all I had on hand. One can = 3 beets called for in recipe. I didn't cook them ahead; just threw them into pan with the rest and cooked for 45 minutes. Everything came out tender and delicious! My grandmom, the sweet-potato-hater, asked me to bring the same dish to Christmas!!
Amazingly good! My one year old kept stealing it off my plate. My three year old thought it was too spicy. Next time I will make a little side dish for her with out blk pepper. You don't need to waste a plastic bag though. Just put spices and oil in a bowl and toss in the beets. Pull beets out with fork or slotted spoon and put in pan to roast. Then toss in your sweet potatoes. Then mix well when you add the sweets to the beets.
What a wonderful flavor & color combination! I have beets I'm still using, found this recipe & loved it! However, I hate the mess & aggravation of peeling raw beets, so I roasted them first (with a little olive oil); when they were almost done, I let them cool & they were much easier to peel. I don't think they bleed quite as much either. By roasting them before combining, you can reduce the overall cooking time & you're guaranteed tender beets. Thanks for a delicious dish!
YUMMY! We really like this combination. I'm not a fan of any kind of onion so I always leave that out, but I've made this now exactly as stated as well as a few variations, such as using pumpkin pie spice instead of the garlic, salt & pepper. Or I use butternut squash in combination with the beets and sweet potatoes. Any way you dice it and spice it, this recipe is a winner! Thank you!
A couple points to make about roasted veggies. If you roast @ 425, your veggies will carmelize and sweeten up on their own--no need to add sugar at all. Onions carmelize into pieces of 'candy', and don't resemble taste or texture of a raw onion. As for the garlic, I add the whole cloves, and let them roast whole, as well. Sometimes I smash a couple cloves slightly with the flat of the knife to release garlic oil, then toss with veggies, olive oil, and salt. I roast most my veggies now, because it's so forgiving. I can keep them in the over until rest of dinner is ready: asparagus, cauliflower, onion wedges, brussels sprouts, potatoes, etc. Never had a bad roasted veggie!!
Roasted the beets for 30 mins at 400F before adding sweet potatoes and a small butternut squash (peeled & cubed). Roasted for another 45 minutes. Next time I would roast the beets even longer before adding potatoes. Used 2 cloves of fresh pressed garlic and brown sugar instead of white. Delicious!
very tasty dish. I prefer to use fresh garlic over garlic powder so I minced four cloves of garlic and mixed them in. I didn't have an onion on hand so I left that out. When it was done cooking I put some of it on my salad with a little goat cheese. Goat cheese and beets make such a tasty combination
I made this for family at Thanksgiving and then for co-workers at a pot luck. Those who tried it LOVED it and requested the recipe. I agree with other reviewers that you have to like beets to like the recipe, though.
So good! I wish I kept these vegetables on hand more often! I took a picture to show off how pretty it is.
Thank you for this recipe! I was looking for something to do with beets because they are so healthy, but never made them before. This was really tasty. I used a packet of Splenda instead of the sugar, but followed the recipe to a T and it turned out delicious. Will definitely be making this again.
Loved it. Melted in my mouth. Next time I will probably cook the beets at least 5 more minutes, because they were a little less cooked than the potatoes.
My husband had to listen to me carry on and on about how much i liked this recipe all night! I recommend using several cloves of minced fresh garlic. It's sweet roasted flavor is outstanding with the veggies. Also, I like beets but I feel the sweet potatoes should be more prominent. For two people I did 2 cloves garlic, 1/2 and onion, 3 small sweet potatoes and one tennis ball sized beet. We would have eaten more but we practically licked the pan :)
I make it with only the Sea Salt and Olive oil. No garlic, no sugar. It is amazing.
Guard this recipe with your life, it's that great. Have made countless times. When serving to one or ??# of people, be prepared to be asked for the recipe. I've already gotten to writing them on recipe cards, for the amount of people who are dining the night I serve this, so as they ask for it, I just hand them this written recipe card. Great with regular potatoes & also adding carrots.
Excellent recipe! I love both sweet potatoes and kinda like beets but the onion was really good too. Don't forget the onion if you make this recipe. I omitted the pepper, used brown instead of white sugar, and prepared minced garlic instead of powder. I cooked exactly as directed and the veggies were firm (didn't fall apart or turn to mush) yet perfectly soft cooked. If anything, I'll either cut the beets into smaller pieces or increase the cooking time for just the beets. Delicious and beautiful side dish :)
I really enjoyed this recipe. Next time, I will cut the pepper in half as it was a little too peppery for my taste. Also- it is very easy to toss the sweet potatoes/onion with the olive oil mixture in a bowl and not have to waste a ziplock bag. I did turn my oven broiler on for about 5 minutes at the end of the cooking time to allow the veggies to caramalize a bit. Yum! Thanks for sharing- we will make this again.
nothing special here - not sure what all the fuss is about - followed recipe to a tee except added br sugar instead of white and used 1/4 amt of onion (not big fans) it was just okay - trying to find recipes that'll get my husband to eat more veggies - he tried it and couldn't eat it. Waste of perfectly good ingredients. I ate it, but won't be making again.
Very yummy. I baked the beets at 425 degrees for 15 min. and when I added the sweet potatoes, I baked it for 30 min. It saved me lots of time. Just keep an eye out as some ovens vary. Don't think the sugar was necessary. Thanks for sharing!
This dish just SCREAMS "cool weather is finally here!" I cut the amounts down for 2 people (easy division!) and I left out the sugar -- no need for it, really! The beets, potatoes and onions carmelized and sweetened themselves, and the seasoning was the perfect foil. This is part of my permanent reportoire. Thanks for sharing!
Not only this delicious warm, it was "out of sight" cold, with avocado, pistachios and goat cheese over a bed of greens. Probably the most delicious and memorable lunch I've had in a long time.
This recipe far exceeded my expectations. I followed the recipe as is and the results were delicious. What a find!
LOVE, LOVE, LOVE IT!!! I have made this about 5 times already....absolutely love it. I like to sprinkle on a little more sea salt after it's done to get the sweet & salty taste. Thanks for sharing.
This was a great recipie... the whole family loved it! Definately something I am going to be making a lot!
tasted great, but as the last person wrote the presentation could have been made nicer if you roast the beets and sweets separately and mix only before serving. got many compliments on this dish.
If you are a beet-lover, you will likely enjoy this recipe. I like beets in spinach salad with dressing and feta cheese, but the beet flavor was too strong in this dish-- it overpowered the garlic and sweet potato flavor.
This was excellent! I had some beets from a farm and had never made them before. I found this recipe and it sounded good. I left out the sugar and used fresh garlic. I added some parsnips to the vegetables. I added the salt and pepper to taste and also added rosemary. Beautiful fall color to the dish as well!
DELICIOUS! I loved it, my bf loved it and will be making again. This was my first time cooking beets and only my second cooking sweet potatoes. Highly recommend!
Yummy!! This was my first try at cooking beets...what fun! They are so pretty, I must explore beets further. I opted not to waste a plastic bag so I put in a plastic bowl with lid and shook it to combine evenly. I also used brown sugar instead of regular. Can't wait to share with friends and family!
This sounded yummy, but was not - and I like beets, onions, and sweet potatoes. Maybe too much pepper, maybe needed more sugar ... don't know. It just seemed quite bland overall.
I hesitated making this dish because I’m not crazy about beets. I’m so glad I tried it because I loved the flavor combination of these vegetables. Not only was it delicious, but it also made a beautiful presentation. This is a perfect fall/winter side dish that I’ll be enjoying many times this season. Thanks for sharing!
Wonderful! Made as is, except doubled only the amount of sweet potatoes. We all loved it!!
Threw in some garlic cloves and omitted the sugar. Loved the roasted flavor of the veggies! Will do again.
I used this recipe to get rid of some beets that had been given to me. I wans't sure if I would like this dish as I'm not a huge beet fan but it was great and everyone who tried it really liked it
This was good but not exceptional. It was a little boring for my tastes. I would put the seasoning on the beets too and add more of it.
Suggestions: The beets need a 30 min. head start in the oven, not 15. So start by peeling the beets & cutting them into bite-sized cubes & chunks of ½" to ¾". Toss them with 1 Tbsp. olive oil & get them into the oven. Use that ½ hr. to prep the other ingredients. Peel & cut the sweet potatoes into similarly bite-sized pieces. Use 5 whole peeled garlic cloves (or more!) instead of garlic powder. (They roast beautifully & can be eaten/avoided by diners as they prefer.) Use a regular white onion (more character than sweet onions). But don't chop it. Cut it into chunks of ½" to ¾", separate the layers, & toss them with the sweet potatoes & garlic cloves in 2 Tbsp. oil & (less) salt & pepper. Omit the sugar. (Beets & sweets are naturally sweet!) After 30 min., scrape the hot beets back into the mixing bowl with the raw vegetables. Toss to mix & coat. Spread them all onto the pan & roast for 20 min. Take them out again & toss again in the bowl. Roast for 20 min. more at a higher temp. of 425 (for 70 min. total roasting time). The repeated tossing & mixing blends the flavors & evens the roasting & browning.
This was very good. Even my husband had seconds. I was in a hurry and mixed it all together and threw it in the oven before I realized you are supposed to cook the beets first. It was OK becuase I chopped them small. Next time I will do the beets AND the onions first as I like the onions really browned. A minute under the broiler at the end of cooking would be good. I made this last night and am looking forward to the leftovers that are reheating right now.
Yummy just as written and lots of ideas for adding other veggies. Don't forget a sheet of lightly oiled foil for the easiest cleanup.
I think I would like this better if I was a bigger fan of beets. But it did taste pretty good and is pretty.
Turned out fantastic!! I used tennis ball sized beets and quartered them. I roasted them for 20 minutes first before adding the sweet potatoes because of their size. Both were done on time. Thanks for the recipe - it's a keeper!
I never liked beets, but I do now!!! This recipe is as easy as it is tasty and its very tasty:-) I love it !!! I will definitely make this tasty dish again.
Sorry, didn't care for, won't make again.
Great recipe...a little dry. Add a half a cup of water and cover the mix in the oven to get a solid 5 stars.
We loved this! We love sweet potatoes, but chose to make it with just beets and sweet onions this time. They were delicious! I will definitely prepare them with sweet potatoes--sometimes with and sometimes without--depends how we feel. Beet lovers will enjoy this recipe.
I love these! I used golden beets and red beets. Great flavor! Thinking about using this for Thanksgiving Day :)
I just made this for Thanksgiving dinner and it turned out great! I actually boiled the beets for about 10 minutes before peeling and chopping them and still cooked them for the full hour in the oven. They were nice and tender. I also followed another reviewers suggestion and used a tbsp of brown sugar instead of the white sugar. Otherwise, I didn't stray from the recipe at all. Everyone loved it!
This was delicious, simple, a great addition to our holiday dinner. We weren't able to use sheet pans once the sweet potatoes were added because of the volume of food we needed to make. We used casserole dishes and increased the temp to 425 and it turned out perfectly.
Everybody loved it! I used yams instead of sweet potatoes. I cooked the beets for 1 1/2 hrs, covered them to speed up the cooking and only mixed them with yams & onions at the end, to prevent the yams from turning completely red. Makes alot!
I made this a couple weeks ago for the first time and we have had it four times since then, we love it so much. I even did it once with just beets and onion when I didn't have sweet potatoes in the house. No point wasting a plastic bag, just toss the veggies in a bowl.
I made these for our 19-month old twins. We've never had beets before, but sweet potatoes have been a favorite since we began solids. The only changes I made was to substitute the sugar for dark honey (honey and real maple syrup both taste great on sweet potatoes). I also crinkle cut the peeled beets and peeled sweet potatoes for presentation. My daughter ate 1/2 a serving, my son picked out only the sweet potatoes. We'll try eating the leftovers tomorrow. Meanwhile, I think they are delicious and will be passing on the recipe. Thank you Drumwrite for introducing beets to my babies.
AWESOME! Just a little too much black pepper for my family. Both of my kids struggled through it because of the pepper and even my husband said it was too much. We also would have like more salt but the one substitution that I had to do was table salt since we ran out of kosher. For that reason, I don't take points off for that. Even with the pepper, this was REALLY good.
Amazing....love the mix of the beets and sweet potatoes. I love spicy food so I also sprinkled some red pepper flakes on them...excellent
This is a great recipe and turned out really well! It was very easy to make--you don't have to "know how" to cook to get great results! I skipped the added sugar, since all these vegetables are plenty sweet on their own, and didn't use the bag method. I just stirred everything around in a bowl and that worked fine--and saved a bag from ending up in a landfill! I also didn't have garlic powder so I skipped that too, but I'm sure it would have been great with that added kick of garlic. Maybe next time I'll throw in a few minced cloves of garlic in with the onions. The only thing I didn't understand was why the beets never got as soft as the sweet potatoes. Do they just never get that soft, or did I not cook them long enough? I cooked them about 20 minutes before adding the sweet potatoes and onions. Anyway, this was absolutely delicious--we ate it with angel hair pasta and sour cream and it was fantastic. Thanks for this wonderful recipe. We will probably be making this at Thanksgiving too!
Very good recipe! Pretty much the only way I can tolerate beets! A definite make-again with beets in season!
I made this for a healthy lunch we do at work, and I'm still not sure how I feel about it. It included 3 of the ten vegetables that Dr. Weil highlighted in an article. I think I am just having a hard time getting past how I usually eat beets and sweets. The recipe was easy to make and turned out very good, but I think I would sub something else for garlic powder next time, maybe cayenne?
Very delicious!!! Since I used canned beets, i did everything in the recipe without them first. I baked the sweet potatoes and etc. and when they were about half done, I added the drained canned beets, stirred them in good, and baked until it was all married beautifully! I reckon I'm a little nervous and impatient to deal with fresh beets! They look funny! I'm sure this recipe will make probably MAKE ME CRY TEARS OF JOY if the beets were fresh!
First time I actually like beets! Omitted the sugar and didn't miss it at all.
Went well with the rest of the items on my Thanksgiving menu. Do make sure to read the recipe carefully so that you bake the beets separately before adding the other vegetables because they take longer to cook. We also added carrots to the mix. I think it would be better if all the vegetables were coated with a sprinkling of sugar, namely brown sugar, in a slightly larger amount to add a maple-like flavour to the overall dish. All my favourites in this one, so no real complaints!
Tested this recipe to make for the family at Thanksgiving this year. It was not only really tasty but very pretty too. Will definitely be adding it to my holiday table. Thank you! The only change I made was I added a bit of cayenne pepper (my family likes everything hot!)
I have recently began having vegetables delivered from a local farm and chose the famrmer's choice to try new vegetables that I would never buy on my own. Having a batch of beets and not being familiar with them I found this recipe to try and really enjoyed it. I will try adding some goat cheese as others have suggested in the future. The good thing about this recipe is it was enjoyed both hot out of the oven and cold the next day.
This recipe is also great for cookouts! We like as a side to slow grilled thick pork chops. Instead of baking in the oven, create a foil pack and toss on the grill. The beets from our garden are just about ready to pick and I cant wait to get them over the charcoal! Basically the same recipe as above, we like the brown sugar as well.
I would give this a 3.5 really. This was very good, but it's no replacement for fresh pizza :) I made it with pumpkin pie spice, salt on the end. In the future I will cut the beats at half the size of the yams to balance the flavor a bit and reduce cooking time. It was definitely one of my favorite beet recipes (yams too) but it was so healthy... I can't wait to try it again with goat cheese. A great thanksgiving side for sure.
Easy and very tasty. I didn't have onion so I used some onion powder instead, and I didn't use sugar, as I thought it wasn't necessary. I wanted some green in my side dish so I threw some frozen cut green beans into the sweet potato mixture. It all came out great!
I added 1 TBS of sugar and 2 TBS maple syrup. I also cut the onions coarsely. Delicious recipe. I will definetely make again. I may add cranberries for Thanksgiving Dinner.
It's ok if you need to eat beets. I had steamed both beets and yamsduring the weeks, so I just baked 40 minutes and then broiled.
This is delicious. Be sure to roast the beets for fifteen minutes before adding the yams as beets take a long time. I used fresh minced garlic instead of garlic powder (fresh always being preferable in my opinion). But the yams, beets, and onions go together excellently.
This was really delicious!!! I have to add that I took the advice of other reviewrs and added butternut squash and parsnips to the beets. I used fresh garlic with some shallots along with a few leaves of fresh sage. Really turned out lovely!! My picky teenage neices and daughter said they want it again before next Christmas. Thanks for a great way to prepare beets!!!
I have never liked beets much but roasted like this with the sweet potatoes they're just fine. Everyone in the family ate this. Everyone said they wouldn't mind having it again. I made it as written without changing a thing.
Excellent! During the summer we bbq these. Slice they up, butter, green onions, salt & pepper. Wrap up in tin foil. People who didn't particularly like beets LOVE them. I always have to do 2 packages. So sweet and delicious! Thanx for this recipe!
Quite a bit of kick -- seems to come from the black pepper. I had just opened a new container, so maybe the pepper in mine was more powerful than the average cook's.
I was looking for a healthy option to cook sweet potatoes. This was excellent! Much better than I imagined it would be. My only change was to cut back the garlic powder to 1/2 tsp (but that's just to suit my taste; others might like the stronger flavor). I burnt the vegetables a bit, as I forgot to stir them 20 minutes in, but it still was good. Nice flavor.
My husband found this recipe to try out some golden beets he bought. I was bit skeptical, but OH MY GOSH, these were delicious! I took the advice of another reviewer and used 1tbsp brown sugar instead (though I'm not sure it needed it) and took off the skins of the potatoes. I will definitely be making this again as I ate half the recipe myself! :)
YUM!! What a delish recipe!! I included a red potato b/c I had to get rid of it. I may try a bit less pepper and oil next time but loved it as is!
So tasty! I baked the beets for 20 minutes instead of 15 at the beginning, and turned the heat down to 350 for the last 20 minutes of bake time.
Delicious and simple. I had 3 huge beets and 2 huge yams on hand and that filled the pan. I did everything as called for except that I used fresh garlic (4 cloves minced). The yams practically melted and caramelized, the beets were enhanced by the salt and pepper and it was all just so good. My husband and I made this our main dish and it was perfect.
Interesting combination. The beets sure made a mess, though! My wife swears canned beets would be just as good, but I'm not so sure. If I were to make changes, I'd reduce the pepper to 1/2 t-spoon and increase the sugar to 1 T.
Had a huge beet and some sweet potatoes to use. Added some carrots to use. Amazingly good. Sugar may not be necessary if the veggies are good. Go for fresh garlic if you can.
As much as I try, I just can't get into beets. I just don't really like them. That said, this recipe made them actually enjoyable. The sweet from the potatoes really cut down on the earthiness of the beats and I enjoyed this dish.
The coating for the sweet potatoes is the perfect blend of sweet, salty and peppery-ness. The density and sweetness of the potatoes really makes a nice contrast with the light juicy texture of the beets.
I made this dish for dinner tonight and we just loved it! I reduced the amount if pepper and omitted the onions given that I was serving it to my kids and a few of their friends...the end result was delicious! I slapped on a pair of latex gloves to peel my beets and roasted them for 20 minutes, added the sweet potatoes and cooked for another 35-40 minutes. The end result was great and we will definitely make again.
