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October 18, 2015

The Art of the Stress-free Happy Hour: Olive Oil & Salt Roasted Sweet Potatoes & Beets. {Vegan Recipe}

Eva Marie beets 2

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Life can be so hectic and harried that I cherish those quiet evenings sitting around the fireplace, gabbing with friends over a shared bottle of wine and a few goodies to nosh on.

I like to keep it delicious and simple, enjoying the process of cooking for people I care about without becoming stressed out over the details.

Olive oil, salt roasted sweet potatoes and beets served with a sharp cheese like the aged Gouda, some nice olives, nuts and dried fruit, bread or crackers, a bottle of wine, and great conversations are the perfect ingredients to an intimate and fun happy hour get together.

Olive Oil & Salt Roasted Sweet Potatoes & Beets

Ingredients:

  • 2 medium size sweet potatoes or yams, washed, peeled and sliced thin
  • 3 medium red beets, washed, peeled and sliced thin
  • 2-3 small golden beets, washed, peeled and sliced thin
  • 1 head of garlic, leave the paper on it
  • 1/3 cup olive oil, plus a little extra for basting
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • A handful of fresh herbs—I used sage, parsley and oregano

Preparation:

Preheat your oven to 400 degrees Fahrenheit.

Brush a 6 or 8-inch cast iron pan with some olive oil.

Mix the 1/4 teaspoon salt and 1/8 teaspoon pepper with the 1/3 cup olive oil and set aside.

Arrange the sliced sweet potatoes in the pan as you see in the photo, going half way around the pan making a half circle.

Next, take the red beets and arrange them next to the sweet potatoes in an arc shape and then place the golden beets at the lower part of the pan.

Take the head of garlic and place it in the little space left at the bottom of the pan.

Using a pastry brush, coat all of the sweet potatoes first, the golden beets second and then the red beets with the seasoned olive oil.

Sprinkle with some coarse salt.

Place in the oven and roast for 1 hour. The veggies should be tender and browned along the top edges.

Remove from oven and allow to cool enough to handle the pan.

Sprinkle with the fresh herbs and serve.

The roasted garlic is wonderful squeezed out of the paper and spread onto some bread or eaten with the veggies.

Note: you may want to use gloves when peeling the red beets as they can stain your hands. Also be careful to cut them on a plastic board as they can easily color wood boards and counter tops.

Relax and enjoy!

 

 

Relephant: 

5 Slow Food Holiday Recipes from Peggy Markel.

Drop Those Beets: Two Off The Hook Vegan Beet Recipes.

 

 

Author: Eva Marie

Editor: Renée Picard

Image: Author’s Own

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Eva Marie