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Roasted Beets and Sweets
Throw any root vegetable into the mix, but I like to pair sweet potatoes or yams with red and yellow beets, as they all cook in the same period of time.
3 red beets
3 yellow beets
2 yams or sweet potatoes
Extra virgin olive oil (EVOO)
Salt and pepper
Pre-heat the oven to 385ºF.
Peel the beets and dice into 1-inch cubes and toss them into a roasting pan. If the yams are organic, leave the skin on and just give them a wash. If not organic, peel them first, then chop into same size cubes as the beets and toss into the same pan.
Drizzle EVOO over the beets and yams or sweet potatoes and toss to coat. Sprinkle with salt and pepper, toss again, then stick in the oven for 45 minutes, or until cooked through.