I have loved this veggie combination since 1995 when I enjoyed it at restaurant in Portland, Oregon.
6 medium beets, peeled and cut into small chunks
3 medium sweet potatoes, cut into small chunks
2 1/2 tablespoons olive oil
1 teaspoon Lawry’s garlic salt
1 teaspoon coarse ground black pepper
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss the beets and sweet potatoes with olive oil to coat.
Spread in a single layer on a baking sheet
Sprinkle with Lawry’s Garlic salt and coarse ground black pepper.
Bake 1 hour, stirring every 20 minutes. Bake till all beets and sweet potatoes are tender.
Nice served with Cajun Salmon and sour cream with dill.
Nice served with CAjun Salmon and sour cream with dill
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Bonnie McDonald Dixon
I have always loved cooking and baking. For almost 14 years I wrote a recipe column in a local paper in the Mojave Desert. Thinking about creating a meal or trying a new recipe makes me very happy. Often I read cookbooks like a great novel!
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29 October 2018
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