Beets and Sweets

Beets and Sweets


502 people made this

Beetroot and sweet potato roasted with onion, garlic, salt and pepper. A really special but easy side dish for a roast or even just as a warm salad with haloumi.


Serves: 6 

  • 1 bunch of beetroots, peeled and cut into chunks
  • 2 1/2 tablespoons (50ml) olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon sugar (optional)
  • 3 medium sweet potatoes, cut into chunks
  • 1 large onion, chopped

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat oven to 200 degrees C.
  2. In a bowl, toss the beetroot with 1/2 tablespoon olive oil to coat. Spread them in a single layer on a baking tray and bake the beetroot for 15 minutes in the preheated oven.
  3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper and sugar in a bowl. Place the sweet potatoes and onion in the bowl and stir to coat vegetables with the oil mixture.
  4. Mix sweet potato mixture with the beetroot in the baking tray. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

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Reviews (3)


Altered ingredient amounts. Used carrots instead of sweet potatoes; 2 cloves of garlic instead of garlic powder - 03 Nov 2009


This is a really lovely mix of vegetables; great taste and great use for HUGE onions. Check my tweaks I used carrots not sweet potatoes. - 03 Nov 2009


Excellent. I boiled the beetroot chunks for 10 mins beforehand and then baked everything together. Also used real garlic and no sugar - 10 Jun 2010

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