So if you have a Boston Organic membership like me, this past couple week you probably got a shit load of sweet potatoes and beets. I wasn’t really sure what to do with all them so I looked to the good ol’ Internet for ideas. I COULD blend the into a smoothie or I could roast them. Either way, the beets required blanching to soften up enough to peel and cut. The sweet potatoes had a lot of options as well but I kind of wanted to start using both since I had so many. Then I stumbled on a recipe that appeared on a few sites called ‘Beets and ‘Sweets.’ Sounded great, no?
Anyway, it’s a very simple recipe and was made to be a side dish but honestly I found hearty enough to be dinner. Sweet potatoes are very filling and have a more fiber, beta-carotene and vitamin A than their potato counterparts. The beets also have lots of wonderful properties like calcium and iron. I expect some more in the next few weeks so this recipe will most likely show up again soon on my dinner table. Feel free to check it out!
