Roast beetroots and sweet potatoes

    1 hour 15 min

    This autumn/winter side dish has the perfect balance of sweet and salty. Beetroots, red onion and sweet potatoes are roasted together in a seasoned olive oil.

    617 people made this

    Serves: 6 

    • 6 medium beetroots, peeled and cut into chunks
    • 2 1/2 tablespoons olive oil, divided
    • 1 teaspoon garlic granules
    • 1 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon sugar
    • 3 medium sweet potatoes, cut into chunks
    • 1 large red onion, chopped

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a bowl, toss the beetroots with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking tray.
    3. Mix the remaining 2 tablespoons olive oil, garlic granules, salt, pepper and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag and shake to coat vegetables with the oil mixture.
    4. Roast beetroots 15 minutes in the preheated oven. Mix sweet potato mixture with the beetroots on the baking tray. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (505)


    This is the best roasted beetroots recipe anywhere. I've made it 4 times, served it for a dinner with friends. I love the earthy- sweet combination.  -  04 Jun 2014


    Very nice recipe although I used fresh garlic as I don't have granules. The second time I made it I added some cumin too.  -  21 Aug 2015


    really enjoyed this Dish,Thank you !!  -  28 Sep 2011