The colors in this dish are so amazing! The more vibrant the natural colors of your fruits and veggies, the more vitamins, minerals, and nutrients they hold.
Dark oranges from the sweet potatoes means your getting lots of bete-carotene (vitamin A), along with vitamin C. flavanoids, lycopene, and potassium. The deep purple-red of the beets provides vitamins like A, B & C, and minerals like magnesium, potassium, phosphorus, and iron. Roast them together with sliced sweet onion, oil, and seasoning and…hello beautiful!
Another great thing about this simple dish is that it’s great for camping! What?! Yep. Instead of the usual tin foil potatoes for your family camping trip, try wrapping some of these babies up and roasting in the coals.
The fun part of doing the tin foil dinner is that each person can season their potatoes and beets how they like – sweet or spicy, simple herbs or a little bit of everything.
Roasted Sweet Potatoes & Beets
- 3 – 4 medium sweet potatoes, peeled and sliced thin
- 2 large beets, peeled and sliced thin
- 1 vidalia onion, sliced
- 3 tbsp oil (extra virgin olive oil, coconut oil, or ghee)
- 1 – 2 tsp. ground Sea salt
- Black pepper to taste
Seasoning Options: Use dried or fresh herbs and spices to make it just the way you want. Here’s a few ideas…
- The Sweet version – ghee or organic butter, cinnamon, all-spice, and fresh mint leaves
- The Savory version – olive oil, caraway seeds, thyme, tarragon or basil, and parsley
- The Spicy version – coconut oil, cumin, smoked paprika, and extra black pepper
Rinse, peel, and slice all the root vegetables to the same thickness. If possible slice the beets a little thinner since they take longer to cook. Toss together to coat them with the salt, oil and seasonings of choice. Stack the veggies in rows (because it looks prettier). Either wrap in tin foil and roast in the hot coals of your camp fire (about 20 minutes or until fork tender) or in a 425 degree oven for 35-45 minutes.