Roasted Beet and Yam

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I’ve done very little cooking with beets.

This is partly due to the fact that we never had them at home growing up so I’m not familiar with them at all.

It is also due to the fact that I was never too crazy about beets… I love soups, but borscht was never one of them.

Then again, I wasn’t crazy about any kind of vegetable up until a few years ago when embracing the macrobiotic lifestyle balanced out my taste buds.

Vegetables used to taste awful to me, which boggles my mind now because once you stop eating processed junk and your body cleanses itself, your taste buds change completely, and now whole grains and vegetables are inspiringly tasty to me – and all that processed junk I used to consume is so disgusting (in composition and taste) I can’t even bring myself to think about ingesting it.

Beets are well-known for their antioxidant and anti-inflammatory properties – they contain some very powerful free radical fighters!

The phytonutrients, minerals, and fibre in beets make them one of the best vegetables for detoxification – part of the reason why you find it in so many raw juices and smoothies.

The vibrant health-promoting pigments in beets – the source of their amazing benefits – are diminished by heat. Therefore, eating beets raw is generally best if you want to get the most out of them.

That said, variety is the basis of healthy living and the macrobiotic lifestyle – so don’t be afraid to change up how you use your beets. Have a little bit of raw beet with your cooked beet, if you like!


Serves 2-3

Ingredients:
– 1 medium yam
– 1 medium beet
– 1-2 tbsp. sesame oil
– ½ tsp. cinnamon
– pinch salt
– fresh herbs for garnish, optional

Preheat your oven to 375 F.

Rinse your vegetables and give the skins a good scrub.

*As you begin to cut your vegetables, keep the beet and the yam separate to prevent colour transfer.*

Cut your yam and your beet into similar-sized pieces.

In one bowl, mix the yam with half the oil, cinnamon, and salt and toss to coat.

In a separate bowl, mix the beet with the remaining oil, cinnamon, and salt and toss to coat.

Spread the yam over one half of your baking tray or dish and the beet over the other side, keeping them separated until they are fully cooked.

Bake for 45-55 minutes, or until softened and nicely caramelized. I like to toss/turn them about half-way through.

Once fully cooked, you can toss the yam and beet together. Garnish with fresh chopped herbs if you like.

Serve hot and enjoy! xo

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