Post by Loupy on Sept 17, 2014 15:13:21 GMT -7
Sesame Beets and Sweets
From: Gail @ shrinkingkitchen.com/
I love the combination of beets and sweet potatoes — the color combination is vibrant and the addition of non-starchy beets stretches out the starchy serving of sweet potatoes, giving you more bang for your caloric buck.
I don’t get very fancy with the seasonings, but I had recently bought a new bottle of toasted dark sesame oil, and something told me that its toasty flavor would work well with the vegetables. I was right. The only other thing I added was a little salt and pepper and I had a great side dish for some chicken breasts.
I find the best way to coat vegetables with a minimal amount of oil is to put everything in a zipper-seal bag and shake away. I call for a large sweet potato, but that’s pretty subjective. I’ve seen sweet potatoes as big as a football, so just make sure you have equal amounts of beets and sweets.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Gather
4 small beets, peeled and cut into chunks
1 large sweet potato, cut into chunks (I don’t bother peeling these)
1 tablespoon dark sesame oil
Salt and pepper to taste
Step by Step
Preheat oven to 400 degrees.
Cut the beets and sweet potatoes into similar-size chunks and place into a large zipper-seal plastic bag.
Add sesame oil and shake bag to coat vegetables.
Pour vegetables into a baking dish and sprinkle with salt and pepper.
Bake uncovered for 45 minutes or until beets are tender.
The sweet potatoes will end up a little softer than the beets but it’s a nice combination of textures.
It’s also why I keep the skins on.
.
Nutritional Information
Serving Size: 1/4 recipe
WW PP 2
Calories 108
Total Fat 3.6g
Saturated Fat 0.5g
Sodium 82mg
Potassium 473mg
Total Carbohydrates 17.8g
Dietary Fiber 3.2g
Sugars 9.7g
Protein 2.3g
From: Gail @ shrinkingkitchen.com/
I love the combination of beets and sweet potatoes — the color combination is vibrant and the addition of non-starchy beets stretches out the starchy serving of sweet potatoes, giving you more bang for your caloric buck.
I don’t get very fancy with the seasonings, but I had recently bought a new bottle of toasted dark sesame oil, and something told me that its toasty flavor would work well with the vegetables. I was right. The only other thing I added was a little salt and pepper and I had a great side dish for some chicken breasts.
I find the best way to coat vegetables with a minimal amount of oil is to put everything in a zipper-seal bag and shake away. I call for a large sweet potato, but that’s pretty subjective. I’ve seen sweet potatoes as big as a football, so just make sure you have equal amounts of beets and sweets.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Gather
4 small beets, peeled and cut into chunks
1 large sweet potato, cut into chunks (I don’t bother peeling these)
1 tablespoon dark sesame oil
Salt and pepper to taste
Step by Step
Preheat oven to 400 degrees.
Cut the beets and sweet potatoes into similar-size chunks and place into a large zipper-seal plastic bag.
Add sesame oil and shake bag to coat vegetables.
Pour vegetables into a baking dish and sprinkle with salt and pepper.
Bake uncovered for 45 minutes or until beets are tender.
The sweet potatoes will end up a little softer than the beets but it’s a nice combination of textures.
It’s also why I keep the skins on.
.
Nutritional Information
Serving Size: 1/4 recipe
WW PP 2
Calories 108
Total Fat 3.6g
Saturated Fat 0.5g
Sodium 82mg
Potassium 473mg
Total Carbohydrates 17.8g
Dietary Fiber 3.2g
Sugars 9.7g
Protein 2.3g
