Roasted Beets And Sweet Potatoes

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 176
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Protein: 3.5g
  • Carbohydrate: 33.4g
  • Cholesterol: 0mg
  • Iron: 1.5mg
  • Sodium: 181mg
  • Calories from fat: 19%
  • Fiber: 5g
  • Calcium: 39mg


  • 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


  1. Preheat oven to 425°.
  2. Combine first 3 ingredients in a large bowl. Add beets and sweet potato, stirring well.
  3. Line a baking sheet with foil; coat foil with cooking spray. Place vegetable mixture in a single layer on prepared pan.
  4. Bake 35 minutes or until potato is tender, stirring after 25 minutes. Serve immediately.
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