Savory Sweet Potatoes, Beets & Kale

Vibrant sweet potatoes and beets make a colorful, grounding dish. Don’t be fooled by the colors. The beets are red, but there are also purple, white, and orange sweet potatoes in this recipes. It’s a great way to get in fall and winter greens when it’s time to step away from raw vegetables during the colder months. Lovely for dinner or breakfast.

Servings: 4

Prep Time: 30 min

Cook Time: 1 hour

Ingredients

• 2 Large sweet potatoes Peeled and cut into 1 inch chunks. I used a mix of 4 different sweet potato varieties half went this recipe and the other 1/2 to a sweet recipe

• 1 medium beet peeled and cut into 1 inch chunks

• 1/2 cup green cabbage finely sliced

• 1/2 head green kale cleaned and finely sliced

• 2 Tbs parsley minced

• 1 stalk green onion minced

• 2 Tbs olive oil

• 2 Tbs balsamic vinegar

• 1 tsp Italian herb mix

• salt & pepper to taste

Instructions

1. Heat oven to 350°. In a large bowl, combine all ingredients until combined and roots are coated with oil. Transfer to oven safe dish. Cover and bake 45 -1 hour or until roots are tender.

2. If desired, you can remove the cover about 1/2 way through cooking to allow liquids to cook off. Stir the vegetables every 15 minutes so they don't burn.

Recipe Notes

Roots are grounding and create strength and stability. Sweet potatoes are very nutritious and high in vitamins, and despite their name and flavor of being sweet - they barely tip the glycemic index. The addition of pungent herbs, cabbage, kale and onions help clear the digestive system and cut phlegm.