Beets: Beautiful, Flavorful, Sweet

Vibrant fall colors make for a beautiful dish.

Online Jewish Week Columnist
Photo Galleria: 
I've had plenty of food in my day that looks fantastic but tastes mediocre, and food that is delicious but needs a little sprucing up. So when the two combine, and food is as "wow" as it tastes, it's a really special thing.
One of the things that makes food look so appealing is vibrant colors. Fall is a great season for that, and this dish combines beautiful jewel tones with great flavors.

If you've never roasted beets before, you're in for a treat as they develop a wonderful mild flavor and sweet crispy edges.If you can buy them with their greens attached, save them to cook as a side dish, instead of discarding. A recipe for that is on the way!

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.


4 medium beets
2 medium-large sweet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon kosher salt
Recipe Steps: 
Peel and dice the beets and sweet potatoes into similar-sized chunks, about 1" each.
Toss the vegetables in the oil, garlic powder, pepper and salt.
Spread in a single layer on a baking sheet (preferably dark metal).
Roast everything at 400 F for 40 to 50 minutes until roasted to perfection.

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