sweet potato & beet stacks

A simple and healthy side dish, these roasted root vegetables are perfect for the hardy meals many enjoy this harvest season.

Photo and recipe originally published as

roasted sweet potato & beet stacks

Visit their site for more photos and details on preparation for this recipe.

sweet potato & beet stacks

prep time: 15 min
cook time: 45 min
4-6 servings

Ingredients

3-4 sweet potatoes,
small and skinny ones work great

5 small beets

2 tsps olive oil

1 tsp garlic powder

1/4 cup parsley

1/4 cup goat cheese

lemon juice

salt and pepper, to taste

Preparation

1. Preheat oven to 375 degrees Fahrenheit.

2. Peel sweet potatoes and beets. Using a slicer or a knife, slice sweet potatoes into rounds about 1/8 inch thick. Repeat with beets. Chop fresh parsley.

3. Add sweet potatoes to a medium sized bowl. Toss with 1 teaspoon olive oil, 1/2 teaspoon garlic powder, and salt and pepper. Remove from bowl and toss sliced beets with remaining olive oil, 1/2 teaspoon garlic powder, and salt and pepper.

   Tossing them separately makes sure the beet color doesn't bleed on the sweet potatoes.

4. Grease two large muffin tins with olive oil. Add a beet slice, then sweet potato, and continue to alternate until you get to the top of the muffin tin, making sure to end on the one you started on. For the next stack, start with a sweet potato slice. This will ensure that you have different colors on top.

5. Bake for 40-45 minutes until cooked through. Let cool for 1 minute.

6. Place on a platter, top with fresh lemon juice, goat cheese, and chopped parsley.

Like this recipe?

We publish new seasonal recipes highlighting local, seasonal ingredients each week to help you make the most of our delicious local produce.

or click one of the tags below to find a recipe with your favorite ingredient!