Roasted Beets & Sweets with Honey, Pistachios, Thyme, and Goat Cheese

Roasted Beets and Sweets (or sweets potatoes) and are like a match made in heaven! A drizzle of honey, crunchy pistachios, flecks of fresh thyme and creamy goat cheese crumbles finish off this beautiful and healthy side dish.

If you are looking for an impressive, colorful, and wholesome side dish, look no further! Roasted Beets & Sweets with Honey, Pistachios, Thyme, and Goat Cheese is the perfect combination of sweet and salty! If goat cheese is not your thing, feel free to leave it out or switch to crumbled feta instead. Walnuts would also be a lovely substitute if you cannot find pistachios!

Ingredients for Roasted Beets and Sweets

•  sweet potatoes 
•  large beets (I used a combination of golden and red beets)
•  red onion ( white is fine too)
• salt, garlic powder, paprika, cracked black pepper
•  vegetable oil ( since you will be roasting at a high temperature, a neutral oil is better than olive oil which has a lower smoke point)
•  fresh thyme leaves
•  honey (REAL maple syrup would work too! )
• goat cheese ( or feta, or none at all for dairy free)
• pistachios (or walnuts)

How to Make Roasted Beets and Sweets

• Preheat oven to 400 degrees and line two baking sheets with parchment paper
• In large mixing bowl add, 2 tsp oil 1 tsp of salt, garlic powder and paprika. Whisk to incorporate. Add sweet potato cubes and red onion wedges, toss to coat. Transfer to one of the prepared baking sheeets.
• In same mixing bowl add 1 tsp oil, ½ tsp of salt, and ¼ tsp black pepper. Whisk to incorporate. Add beet cubes and toss to coat with oil and seasoing. Transfer to remaining prepared baking sheets.
• Place baking sheets in oven and roast sweet potatoes for 30-35 minutes and beets for 35-40 minutes.
• Check for doneness by piercing with a knife, beets and sweet potatoes will show little resistance when roasting is complete.
• Transfer to serving platter or bowl, drizzle with honey, sprinkle with thyme, pistachios, and crumbled goat cheese.

ROASTED BEETS & SWEETS WITH HONEY, PISTACHIOS, THYME, AND GOAT CHEESE

Brenda Lanzilli

Roasted Beets and Sweets (or sweets potatoes) and are like a match made in heaven! A drizzle of honey, crunchy pistachios, flecks of fresh thyme and creamy goat cheese crumbles finish off this beautiful and healthy side dish.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings 6

Calories 379 kcal

Ingredients

  

1x2x3x

• 4 large sweet potatoes peeled, cut into uniform 1 inch wedges
• 4 large beets peeled , cut into uniform 1-inch wedges
• ½ red onion cut into uniform sized wedges
• 2 tsp salt divided
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp cracked black pepper
• 3 tsp vegetable oil divided
• 1 tbsp fresh thyme leaves
• 2 tbsp honey or to taste
• 2 oz goat cheese crubmled
• 2 oz pistachios

Instructions

 

• Preheat oven to 400 degrees and line two baking sheets with parchment paper.
• In large mixing bowl add, 2 tsp oil 1 tsp of salt, garlic powder and paprika. Whisk to incorporate. Add sweet potato cubes and red onion wedges, toss to coat. Transfer to one of the prepared baking sheeets.
• In same mixing bowl add 1 tsp oil, ½ tsp of salt, and ¼ tsp black pepper. Whisk to incorporate. Add beet cubes and toss to coat with oil and seasoing. Transfer to remaining prepared baking sheets.
• Place baking sheets in oven and roast sweet potatoes for 30-35 minutes and beets for 35-40 minutes.
• Check for doneness by piercing with a knife, beets and sweet potatoes will show little resistance when roasting is complete.
• Transfer to serving platter or bowl, drizzle with honey, sprinkle with thyme, pistachios and crumbled goat cheese. Serve warm.

Notes

Nutrition Facts are estimates

Nutrition

Calories: 379kcalCarbohydrates: 73gProtein: 10gFat: 7gSaturated Fat: 2gCholesterol: 4mgSodium: 1078mgPotassium: 1484mgFiber: 13gSugar: 29gVitamin A: 32490IUVitamin C: 17mgCalcium: 129mgIron: 4mg

Tried this recipe?Let us know how it was!