Sweets and Beets

Beets.  You either love them or hate them.  I found out that I love them a year ago when a close friend made me try a salad that had beets on it.  I was very skeptical, but took the first bite and couldn’t believe what I had been missing out on!  I love their smokey, woody taste because they are so different than any other vegetable.  I enjoy roasting my own beets in the oven, but wanted a beet recipe that didn’t take much time after a long work day.  And so came Sweets and Beets with Rosemary Garlic Sauce.  A great hearty side dish for any meal!

Sweets and Beets with Rosemary Garlic Sauce


  1. 2 sweet potatoes, peeled and sliced into quarter inch rounds
  2. 2 cans beets (cut in rounds), drained
  3. olive oil for misting
  4. salt and pepper for seasoning
  5. 3 tbsp. olive oil
  6. 1 tsp. lemon juice
  7. 1 tsp. chopped garlic
  8. 1 tsp. chopped rosemary (preferably fresh)


  1. On a cookie sheet, spread the sweet potato rounds and drained beet rounds.
  2. Mist with olive oil, and season with salt and pepper.
  3. Roast at 375 degrees for about 40 minutes, until the sweets are tender.
  4. While the sweets and beets are roasting, make the sauce by combining olive oil, lemon juice, garlic, and rosemary. Whisk to combine.
  5. When the sweets and beets are done cooking, toss them with the rosemary garlic sauce.
  6. Serve hot.


Happy Allergy Free Eating!





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