Beetroot and sweet potatoes are very healthy vegetables. The slightly earthy taste of beetroot brings out the sweetness of sweet potatoes. These vegetables are widely available at markets, especially in the fall. However, sweet potatoes are now available all year round.
Beetroot and sweet potatoes
These two varieties are a perfect combination. Everything is the same color, although the white beans take on the red from the beets. The sweet potatoes are prepared as fries. You can season them beforehand or simply bake them plain.
Beetroot and sweet potatoes
Ingredients
Method
- Peel the beetroot and cut into small pieces. Cook in water for approx. 25 minutes until soft. After approx. 10 minutes, add the finely chopped onion and continue cooking.
- Peel the sweet potatoes and cut them into sticks. Mix with paprika powder. Place on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 160 degrees Celsius for about 25 minutes.
- When the vegetables are cooked, season with salt and pepper. Add the drained beans from the can and bring to a boil.
- Thicken the sauce with the flour. To do this, stir the flour into 3 tablespoons of cold water in a separate cup until smooth. Add to the hot mixture and bring to a boil.
Tip
If you prefer to cook the beets whole and unpeeled, please note that the cooking time will increase to about 1 hour, depending on their size. The advantage of this is that the vitamins are better retained in the beet and you don’t get red hands from cutting it. The advantage of peeling is the shorter cooking time and you can easily drink the healthy beet juice afterwards.
Interesting to know
Depending on the region, beetroot is also known by other names. Some people also know it as red beet, or in Switzerland, for example, it is called Rande. And in Austria and parts of Bavaria, the term Rahne is very common.
