CSA Recipe: Roasted Beets & Sweet Potatoes

I recently signed up for a CSA through the Intervale in Burlington, VT and I’ve become obsessed with it! I get an assortment of vegetables each week, and also get eggs/yogurt/salad dressing OR cheese/bread/pesto along with it. Everything is organic, even the bread and yogurt, and it’s all ridiculously tasty. Since we’re getting so many different vegetables that I normally never cook, I’ve been looking all over the internet and in cookbooks for different recipes. I’ll be sharing some of my favs here!

Recipe: Roasted Beets and Sweet Potatoes
CSA Vegetables: Beets, Sweet Potatoes

I had actually seen a recipe on Food Network for sweet potatoes and beets, but it called for bacon lardons…and, well…I know I am going to lose some of you by saying this…but I’m really just not that into bacon. There, I said it.  I also had to look up “lardons” and wasn’t super into the definition: “Narrow strips of fat used to lard meats.” Ummm, barf.

Ingredients

  • 1 large sweet potato, peeled and cut into ¼ inch dice
  • 3 beets, peeled and cut into ¼ inch dice
  • Olive oil
  • Salt and pepper

Directions:

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place the chopped beets and sweet potatoes on baking sheet. Toss with olive oil and drizzle with salt and pepper. Bake for 25-30 until vegetables are golden.

Step 6: Eatttttt

P.S. Aren’t beets a sexy vegetable? Turns out the Romans used them as aphrodisiacs. Beets contain boron, which help in the production of human sex hormones. Ow, la la.

One last word of caution: you might want to wear gloves. Beets stain everrrrything.

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