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Beets and Sweets (Roasted Beets and Yams)

Servings: 6


  • 1 3/4 lbs beets (about 2 medium) peeled, diced small
  • 2 1/2 lbs yams (about 3 medium) peeled, diced small
  • 2 tablespoons olive oil divided


  • Preheat oven to 350 degrees.
  • Using two parchment-lined sheet pans, toss the diced beets with 1 tablespoon olive oil on the first pan and the yams with the other tablespoon of oil on the other pan.
  • Roast until tender and lightly browned, about 30-40 minutes. Rotating the pans or stirring the veggies is not needed.


This can be done in advance and reheated to serve with the Beef Kale Scramble.