During last week’s Friday Five, I revealed my delight that I found a way Lil would eat sweet potatoes and beets. My daughter is not the most adventurous eater and I was floored that she not only tried but ate almost a whole serving of root vegetables prepared in the recipe below.
There are four reasons this preparation works so well:
1. cubed vegetables give textural interest
2. the small size allows vegetables cook quickly
3. fresh beets lend an intriguing deep red color to the dish
4. a familiar flavored dressing entices selective palates
serves 6 as a side dish
preparation time: 15 minutes, cook time: 30 minutes
4 medium sized beets
1 large sweet potato
1/2 cup italian style salad dressing or 1/4 cup olive oil, 1/4 cup cider or white wine vinegar, 2 tablespoons dry italian herbs, 2 tablespoon shredded Parmesean cheese, 1/2 teaspoon pepper
1. Heat oven to 375 degrees F.
2. Peel beets and potato.
3. Cut vegetables into 1/2 inch cubes. Do this by slicing from top to bottom into 1/2 inch segments. Holding these together, turn the vegetable on its side. Slice from top to bottom again in 1/2 inch segments. You now have 1/2 inch sticks. Cut from the end in 1/2 inch lengths.
4. Place cubes into a glass roasting pan.
5. Add dressing and stir to coat.
6. Roast for 30 minutes, stirring every 10 minutes, until vegetables are cooked through.
NB: This roasting recipe would work well with any other root vegetables including carrots, white potatoes, parsnips, etc.
If you missed it the first go-round, watch the goofy video I made for Newman’s Own about making Cubed Roots.
Added to Hearth and Soul 38.