One Review
You must be logged in to post a review.
gogoginny on 3.4.2011
This was excellent. The beets, sweet potatoes, and pears combine for a tasty colorful side. Will definitely make it again!
Sweet Potato Salad
x
Print Options
Description
It’s a favorite roasted veggie dish. It is colorful and easy and delicious.
Ingredients
- 2 whole Beets
- 2 whole Sweet Potatoes
- 2 whole Pears
- 1 teaspoon Tarragon
- 1 teaspoon Sage
- 3 Tablespoons Olive Oil
Preparation
Preheat oven to 375 degrees.
Peel the sweet potatoes and cut into bite-sized chunks.
Do the same with the beets.
Keep the skin on the pears but cut them into similarly sized chunks.
Lay out on a roasting pan.
Toss with olive oil.
Sprinkle sage and tarragon.
Cover with foil.
Place on the oven rack for 45-60 minutes or until vegetables are tender.
I usually add a dash of salt and sometimes pepper right after they are roasting, but you can do so to your liking.
Related Recipes
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Rustic Green Olive Salsa Verde
by Brittny Lyle in
Appetizers
by Brittny Lyle in
Appetizers
A unique twist to salsa verde that combines salty green pimento-stuffed...
Prep: Cook:
Serves: 4 Level: Easy
Pimento Cheese
by Anna Phillips in
Appetizers
by Anna Phillips in
Appetizers
A creamy, cheesy, traditional, southern delight! Serve with buttery crackers for...
Prep: Cook:
Serves: 6 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
maryw on 4.6.2010
This was a wonderful alternative to regular sweet potatoes with brown sugar sauce. It’s certainly healthier too! I didn’t have tarragon so I used Herbes de Provence. I’ll definitely make this again, thanks for the recipe!