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Roasted Beets and Sweet Potatoes with Feta

Roasted Beets and Sweet Potatoes with Feta


2-3 large beets, loose (peeled)

1-2 medium sweet potatoes, sliced into small circles (or bite size pieces)

1/4 cup goat feta (optional)

2 tablespoons green onions (chopped)

1 tablespoon grapeseed oil

1 clove of garlic (crushed)

2-3 teaspoons balsamic vinegar

0 sea salt and pepper to taste

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1. Preheat oven to 375*F

2. Wash beets. Cut off the ends (where the stem is- If the beets are large you can cut them in half). Wrap in tin foil so they are enclosed. Bake in the oven for approx 1 hour. Poke with a fork to test if they are ready. The fork should be able to press through the beet when they are done. Let cool slightly, then peel away skin with fingers. Skin should come off easily, otherwise you can cut it off. Cut beets into thin round slices and drizzle with balsamic vinegar.

3. Cut the sweet potato into thin round slices or bite size pieces. In a large bowl, coat with grapeseed oil, garlic, sea salt and pepper. Mix well. Place on a baking sheet lined with parchment paper (don’t overlap them) and place into oven. Bake for 30 min or until golden brown (flip midway)

4. Place beets and sweet potatoes on a plate. Sprinkle goats feta and green onions (can sprinkle on a little extra sea salt and pepper if necessary)

5. Enjoy the beautiful colors and indulge!