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Roasted Beets and Sweet Potatoes

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Ingredients Method Notes

Ingredients
  

INGREDIENTS
  • 2.5 pounds red beets leaves removed and beets cleaned, peeled and cut into bite-sized chunks, about 1.5 inches
  • 1 pound sweet potatoes cleaned, peeled and cut into bite-sized chunks, about 1.5 inches
  • 3.5 tablespoons avocado oil divided
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 3 tablespoons crumbled feta cheese opt for a vegetarian or vegan variety if needed
  • 2 tablespoons chopped cilantro leaves optional

Method
 

DIRECTIONS
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Place beet and sweet potato chunks into a large bowl.
  3. Toss with 3 tablespoons of avocado oil, salt, black pepper, chili powder, cayenne pepper.
  4. Add garlic powder, smoked paprika and dried oregano.
  5. Grease a large sheet pan with the remaining ½ tablespoon of avocado oil.
  6. Place beet and sweet potato chunks onto the sheet pan and spread them out in a single layer.
  7. Cook about 35 minutes, turning halfway, or until tender.
  8. Once veggies are done to your liking, transfer to a serving dish.
  9. Sprinkle with crumbled feta and freshly chopped cilantro (if using).
  10. Serve and enjoy!

Notes

Yields 4 larger servings or 6 smaller servings.