These Roasted Sweet Potato & Beet Stacks make a fun, easy, and healthy side dish for your holiday get-togethers.
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Thanksgiving recipes already!?! Say whatttt. I mean it is November and Thanksgiving is right around the corner. Better get planning for all that goodness you are going to make and eat. We don’t have any plans for Thanksgiving yet. This will be our third year here in Austin. The first year I cooked myself(!!) for us and two of our friends. I think the turkey could of been cooked longer. I mean it was still good, but we put it back in the oven after we cut a few pieces off haha. It was my first time making a full turkey. Last year we did something with Michael’s business partner and his family. This year is up in the air!
If I’m being honest, I probably wouldn’t have any Thanksgiving recipes ready for the blog yet. But thankfully for BGB, we are doing a Friendsgiving roundup this year! A bunch of us are making recipes and linking up to each others. I mean if you can’t be with your blogger foodie friends, why not have a huge linkup to all the food. I hope you get inspired by everyone’s recipes!
These roasted sweet potato & beet stacks are inspired by a recipe my family and I made a few years ago. The recipe used just sweet potatoes so I decided to make it a little more colorful and add some beets. From the looks of this, it might look a little intimidating, but they are super easy to make. You stack them in a muffin tin so they stay in place. The muffin tin helps cook them evenly too.
The key is to make sure you find some skinny sweet potatoes and smaller beets. That way they fit in the muffin tin. I added goat cheese on top (because duh), but if you don’t do dairy feel free to leave it off. These make for the perfect side dish or holiday appetizer. People will think you worked so hard, but I won’t tell them they are a piece of cake to make.
Happy Friendsgiving y’all!!
Roasted Sweet Potato & Beet Stacks
ingredients
- 3-4 small and skinny sweet potatoes (500 grams)
- 5 small beets (about 350 grams)
- 2 teaspoons avocado oil, divided
- 1 teaspoon garlic powder, divided
- 1/4 cup parsley, roughly chopped
- 1/8-1/4 cup goat cheese
- lemon juice
- salt and pepper, to taste
instructions
- Preheat oven to 375 degrees Fahrenheit.
- Peel sweet potatoes and beets. Using a slicer or a knife, slice sweet potatoes into rounds about 1/8 inch thick. Repeat with beets.
- Add sweet potatoes to a medium sized bowl. Toss with 1 teaspoon avocado oil, 1/2 teaspoon garlic powder, and salt and pepper. Remove from bowl and toss sliced beets with remaining avocado oil, 1/2 teaspoon garlic powder, and salt and pepper. Tossing them separately makes sure the beet color doesn't bleed on the sweet potatoes.
- Grease two large muffin tins with avocado oil. Add a beet slice, then sweet potato, and continue to alternate until you get to the top of the muffin tin, making sure to end on the one you started on. For the next stack, start with a sweet potato slice. This will ensure that you have different colors on top.
- Bake for 40-45 minutes until cooked through. Let cool for 1 minute. Place on a platter, top with fresh lemon juice, goat cheese, and chopped parsley.
- Enjoy!
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Oh my goodness I could eat all these beautiful stacks myself….. two of my favs sweet potatoes and beets! Pinned these and definately on the to make list this holiday season! Would love to have you link up with us for Meatless Monday and share this delicious creation! Happy Friendsgiving!
Thanks Sarah! I love sweet ps and beets too! I will def be emailing you about the meatless Monday linkup!
These are so adorable and fun! And the colors are perfect for Thanksgiving. CANNOT wait to try!
Woot Woot! I hope you like them Ellie, I’m all about the fun food haha
Umm hello! Two of my favorite foods in one gorgeous stack?! YES please!
Haha thanks Laura! They are some of my favorites too 🙂
These are adorable. I’ve actually yet to have beets in a way I liked them (other than a juice). But I’m very open minded about trying foods – even if it’s the 10th time I’ve tried them because I’m trying to find the right way to eat and enjoy them.
I used to hate beets too! And then I finally tried them again a handful of years ago and liked them. I say you try again 😉
Such pretty presentation! Roasted beets, sweet potatoes and goat cheese is one of my all-time favorite combos so I am ALL about this!
Right?! Pretty much anything with goat cheese for me, but especially with sweet ps and beets.
These look amazing! Beautiful photos too. A
Thanks Aya! Photography is a work in progress for me, so thanks so much for the compliment!
These are so cute! And we all know cute food tastes better 🙂
Haha right?! I’m all about eating with my eyes haha. Thanks Ellen!
Ooh wow Kelly, these look so so good! I’m thankful for Bloggers Gonna Blog! It’s been such a blessing to have the community to spur me to try out recipes and make up new recipes. These are very cute little stacks.
Thanks Emily! And I completely agree with you, so happy to be apart of the best community! I would be so lost without y’all!