• Beets & Sweet Potatoes a Picky Kid Might Eat!

    by  • March 8, 2011 • Kids Cook, Recipes • 7 Comments

    roasted beets and sweet potato recipeDuring 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

      roasted beets and sweet potatoes


      Cubed Roots
      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.

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      I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


      7 Responses to Beets & Sweet Potatoes a Picky Kid Might Eat!

      1. Erin
        March 8, 2011 at 8:35 am

        purple spaghetti is another kid pleasing way to eat beets.

      2. March 8, 2011 at 8:51 pm

        I just want to make it for a math party because of the name. :)

      3. March 10, 2011 at 12:41 pm

        Well, I can’t speak for my kids, but I know that I’d gobble these up. But what a clever idea. Thanks for sharing with the Hearth and Soul hop.

      4. March 13, 2011 at 6:57 pm

        Oh, I love beets and this sounds so yummy! I think I would make this with turnip too! thanks for sharing this with us at the Hearth and Soul Hop!

        • March 15, 2011 at 5:02 pm

          It would be great with turnips!

      5. Pingback: Weekly Newsletter 03-05-13 | theveggiebin

      6. Julienne Barcomb
        August 14, 2013 at 5:41 am

        Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food of the American South. It is also common in Australia and New Zealand for pickled beetroot to be served on a hamburger.';-..

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