Orange-Roasted Beets & Sweet Potatoes

I love beets--boiled, pickled, in soup--any way I can get them. Many, many years ago I learned to make Beets a l'Orange in culinary school and loved it. I raced home that day to add them to the dinner menu I had planned for that evening and to my surprise, everything on the plate was a hit--except the beets! 

My husband and son very theatrically displayed their disdain for beets. "But they're covered in a yummy orange sauce," I whined!  Didn't matter--they decided right then and there that they hated beets and made me promise never to try to get them to eat beets again. LOL.  Well, I never served beets to the boys again but I ate them every chance I could...and to this day they remain one of my all-time favorite veggies!

I found some red sweet potatoes at the market the other day and decided to use them to remake an old personal favorite side dish. Somehow, I knew they would be perfect paired with beets and boy was I right. I hope you enjoy this dish as much as I do!

Orange-Roasted Beets & Sweet Potatoes

Seasoned & Stirred with love by LBTurner

3 medium raw beets

3 medium red sweet potatoes

1 1/2 tablespoon sesame oil

2 teaspoons butter (room temperature)

1 tablespoon Kapha Churna spice mix

1 teaspoon orange extract

1/4 cup brown sugar

1 medium orange

1/4 teaspoon sea salt

1. Preheat oven to 375 degrees.

2. Peel the beets and sweet potatoes and cut into cubes or slices (cut the beets slightly smaller than the sweet potatoes as they require slightly more cooking time than the potatoes).

3. Zest the entire orange and set the zest aside. Cut the orange in half, squeeze the juice into a small bowl or cup--measuring out 1/8 cup--and set aside.

4. In a large mixing bowl, add 1 tablespoon of orange zest, the beets, potatoes and all of the other ingredients except the orange juice.  Mix thoroughly with a wooden spoon or spatula.

5. Pour vegetable mixture in a baking dish and cover with a glass lid or aluminum foil.  Roast in the oven for 40-45 minutes or until fork tender.

6. Remove the baking dish from the oven and let it rest for 2-3 minutes.  Remove the top or foil and stir in the 1/8 cup of orange juice. Lightly toss the veggies until coasted with the orange juice.

7. Transfer the veggies to a serving dish and garnish with remaining orange zest. 

Notes: 

~ If you do not want to purchase the Kapha Churna spice mix you can use the following recipe to make your own version of the warming spice blend: 1/4 teaspoon each: black pepper, fine sea salt, ginger powder, cinnamon, powdered coriander, turmeric powder, turbinado sugar.  You may also omit any of the spices that you don't have or don't care for or you could add one of your favorite spices and the dish will still be great. Don't be afraid to get creative. Just think sweet potatoes with a spicy kick and you'll be fine. :>)

~ Although you are using orange zest and juice from the orange, it is the orange extract that gives the dish its intense orange flavor.  You could prepare the dish without the extract if you wish and it will still have a fair amount of orange flavor.

~ If you have remaining orange juice, it can be stored in the refrigerated (in a container with a tight lid) for up to three days.