Roasted Sweet Potato & Beet Stacks
These Roasted Sweet Potato & Beet Stacks are a fun, easy, and healthy side dish for your holiday get-togethers.
Servings 4 servings (about 16 stacks)
- 3-4 small and skinny sweet potatoes (500 grams)
- 5 small beets (about 350 grams)
- 2 teaspoons avocado oil, divided
- 1 teaspoon garlic powder, divided
- 1/4 cup parsley, roughly chopped
- 1/8-1/4 cup goat cheese
- lemon juice
- salt and pepper, to taste
Preheat oven to 375 degrees Fahrenheit.
Peel sweet potatoes and beets. Using a slicer or a knife, slice sweet potatoes into rounds about 1/8 inch thick. Repeat with beets.
Add sweet potatoes to a medium sized bowl. Toss with 1 teaspoon avocado oil, 1/2 teaspoon garlic powder, and salt and pepper. Remove from bowl and toss sliced beets with remaining avocado oil, 1/2 teaspoon garlic powder, and salt and pepper. Tossing them separately makes sure the beet color doesn't bleed on the sweet potatoes.
Grease two large muffin tins with avocado oil. Add a beet slice, then sweet potato, and continue to alternate until you get to the top of the muffin tin, making sure to end on the one you started on. For the next stack, start with a sweet potato slice. This will ensure that you have different colors on top.
Bake for 40-45 minutes until cooked through. Let cool for 1 minute. Place on a platter, top with fresh lemon juice, goat cheese, and chopped parsley.
Serving: 4g | Calories: 191kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Fiber: 6g | Sugar: 13g