Balsamic Roasted Beets and Yams

Recipe by Bridget Meigs

INGREDIENTS

• Three yams/sweet potatoes
• 4 to 5 beets
• One red onion
• Two tablespoons balsamic vinegar
• Three tablespoons olive oil
• Two cloves garlic, peeled and minced
• One teaspoon whole grain mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

PREPARATION

1. Preheat oven to 425°F.
2. Remove beet tops if beets have greens attached.
3. Scrub beets and yams well, peel, and slice into ¼–inch wedges.
4. Peel red onion and slice into ½–inch chunks.
5. Place all vegetables into a large mixing bowl.
6. Stir olive oil, vinegar, garlic, salt, and pepper together and then pour over the vegetables and toss well.
7. Transfer vegetables to large cookie sheet and place in the preheated oven.
8. Roast for 15–20 minutes and then turn veggies with a large spatula or spoon.
9. Return veggies to the oven and roast for an additional 20 minutes until they are easy to pierce with a fork and yams appear to be slightly crispy.

Serves 4. Prep time, 15 minutes; cook time, 40 minutes.