Beets and Sweets

2 large or 3 medium beets, about 1 1/4 lb.
3 large sweet potatoes, about 2 lbs.
2 tablespoons butter at room temperature
zest 1 small orange (about 1 tbs. grated)
1 (1 1/2 x 1/2 inch) piece of peeled fresh ginger, about 1 heaping tbs grated
1 large clove garlic, grated
1/2 tsp salt

Scrub the beets but do not trim off scraggly roots. Place beets in shallow pan and bake at 375° 30 min. Add sweet potatoes and bake 1 hour longer or until all the vegetables are very tender when pierced with knifepoint. Remove from oven and let cool until comfortable to handle.

Put 2 tbs butter in bowl of food processor fitted with metal blade. Add grated orange zest, ginger and garlic.

Peel cooled sweet potatoes, cut into chunks and add to the food processor bowl with salt. Process just long enough to puree potatoes and incorporate seasonings.

Spread sweet potato puree in buttered shallow 1 qt casserole or gratin pan. Peel cooled beets, cut into chunks and process in unwashed processor bowl until beets are finely chopped.

Spread beets over sweet potatoes, then fold and swirl with spatula to streak colors. Do not over mix. (Only a few strokes are needed to create the effect.) Cover pan with foil and bake at 350° until heated through, 20 to 35 mins.

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