Roasted Beets And Sweet Potatoes



4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 176
Fat 3.9 g
Satfat 0.6 g
Protein 3.5 g
Carbohydrate 33.4 g
Cholesterol 0 mg
Iron 1.5 mg
Sodium 181 mg
Caloriesfromfat 19 %
Fiber 5 g
Calcium 39 mg


1 tablespoon olive oil
1/8 teaspoon salt
1 1/2 teaspoons balsamic vinegar
1 1/4 pounds beets, peeled and cut into 1-inch cubes (about 3)
1 large peeled sweet potato, cut into 1-inch cubes
Cooking spray


Preheat oven to 425°.

Combine first 3 ingredients in a large bowl. Add beets and sweet potato, stirring well.

Line a baking sheet with foil; coat foil with cooking spray. Place vegetable mixture in a single layer on prepared pan.

Bake 35 minutes or until potato is tender, stirring after 25 minutes. Serve immediately.