Easy Roasted Beets and Sweets L'Orange

Posted by Alayne Gardner-Carimi on

You can't beat the texture, flavor and aroma of this beets and sweet potato recipe. Serve warm with goat cheese or at room temperature. 

Ingredients (serves about 4)
Orange Ginger Marinade:
¼ cup vomFASS Orange Extra Virgin Olive Oil
1 Tbsp vomFASS Winter Orange Balsam Star or Forest Blossom Honey Balsamic Vinegar
2 Tbsp Ginger-Grape Balsamic Vinegar with Lemon
1½ tsp maple syrup
1½ tsp minced garlic
1 Tbsp minced ginger

Root Vegetables:
3 beets (3 cups chopped)
3 carrots (2 cups chopped)
1 large sweet potato (3 cups chopped)

Heat the oven to 425°F.
Wisk the ingredients for the orange ginger marinade.
Chop root vegetables into ¼ inch chunks and place in separate bowls. 
(To prevent the beets from bleeding into the sweet potatoes and carrots, put the beets in a separate bowl.)
Evenly pour marinade over the bowl(s) of vegetables. 
Toss to cover.
Let them marinate for an hour (toss occasionally for even marinade absorption).
Spread the root vegetables on a non-stick cooking sheet. 
Pour the remaining marinade from bowls over the vegetables.
Roast for 35-40 mins or until they're golden brown on the edges.
To maximize marinade coverage, veggies can be placed in separate 1-gallon zippered plastic bags with marinade. Turn occasionally as they marinate. 

Edible Sunshine

Crab & Tangerine Frisée

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.