A recent trip to the farmer’s market yielded a bunch of beautiful little beets, already trimmed. OK, that’s half the battle. The messier half is peeling those little suckers. My kitchen looks like a slaughterhouse after I get done peeling a batch of beets but it’s totally worth it.
I love the combination of beets and sweet potatoes — the color combination is vibrant and the addition of non-starchy beets stretches out the starchy serving of sweet potatoes, giving you more bang for your caloric buck.
I don’t get very fancy with the seasonings, but I had recently bought a new bottle of toasted dark sesame oil, and something told me that its toasty flavor would work well with the vegetables. I was right. The only other thing I added was a little salt and pepper and I had a great side dish for some chicken breasts.
I find the best way to coat vegetables with a minimal amount of oil is to put everything in a zipper-seal bag and shake away. I call for a large sweet potato, but that’s pretty subjective. I’ve seen sweet potatoes as big as a football, so just make sure you have equal amounts of beets and sweets.