- 2 lbs of beets
- 1 cup chopped carrots
- 1 or 2 large sweet potatoes, chopped
- 1/2 cup caramelized onions* click here for recipe
- olive oil
- salt & pepper to taste
Chop the greens off the beets, set aside. Boil beets on medium heat for about an hour, add 1 teaspoon of vinegar to the water to keep them from bleeding. Let them cool before peeling. Chop the cooked beets, set aside. Meanwhile in a large pan, toss in sweet potatoes, 2 tablespoons of olive oil, carrots and onions; cover on medium heat for about 20 minutes or until potatoes & carrots are tender. Toss in beets and chopped beet greens, let sit for a few minutes.Add salt and pepper, serve warm.