Baked Kumara and Beetroot

Baked Kumara and Beetroot


11 people made this

Such a great and easy way to eat these healthy orange and red vegetables. A great vegetarian side dish.

RaewynL Wellington, New Zealand

Serves: 4 

  • 2 medium gold or orange kumara (sweet potato), peeled and cut into wedges
  • 2 red onions, peeled and cut into wedges
  • 3 beetroot, unpeeled and cut into wedges
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 4cm sprig of rosemary, chopped
  • freshly ground black pepper

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Place the prepared vegetables in a baking dish.
  2. Mix the the oil, lemon juice, rosemary and black pepper.
  3. Pour over the vegetables and mix to evenly coat.
  4. Bake at 200 degrees C for 25-35 minutes or until tender and golden brown.

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Reviews (5)


Something else. I sprinkled a little ginger over the vegetables before drizzling the oil and lemon juice mix. This gave the lemon tang a twist and brought out the flavour of the sweet potato - 07 Dec 2008


The family definitely approve - 09 Apr 2011


Used different ingredients. I roasted in a bag but ended up ripping the bag open half way through to give the Kumara and Beetroot a roasted finish. Also made a slight tweak and replaced the lemon with balsamic vinegar. - 09 Apr 2011

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