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OLIVE OIL AND SALT ROASTED SWEET POTATOES & BEETS

Course: Appetizer
Author: Eva Marie
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Ingredients

  • 2 medium size sweet potatoes or yams washed, peeled and sliced thin
  • 3 medium red beets washed, peeled and sliced thin
  • 2-3 small golden beets washed, peeled and sliced thin
  • 1 head of garlic leave the paper on it
  • 1/3 cup olive oil plus a little extra for basting
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • A handful of fresh herbs – I used sage parsley and oregano

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Brush a 6 or 8 inch cast iron pan with some olive oil.
  • Mix the 1/4 teaspoon salt and 1/8 teaspoon pepper with the 1/3 cup olive oil and set aside.
  • Arrange the sliced sweet potatoes in the pan as you see in the photo, going half way around the pan making a half circle.
  • Next, take the red beets and arrange them next to the sweet potatoes in an arc shape and then place the golden beets at the lower part of the pan.
  • Take the head of garlic and place it in the little space left at the bottom of the pan.
  • Using a pastry brush, coat all of the sweet potatoes first, the golden beets second and then the red beets with some olive oil.
  • Sprinkle with some coarse salt.
  • Place in the oven and roast for 1 hour. The veggies should be tender and browned along the top edges.
  • Remove from oven and allow to cool enough to handle the pan.
  • Sprinkle with the fresh herbs and serve.
  • The roasted garlic is wonderful squeezed out of the paper and spread onto some bread or eaten with the veggies.