Colorful roasted vegetables look beautiful together and provide a delicious complement to each other. There is a trick however to making a roasted vegetable dish and retaining the variety of colors. This can be especially tricky when you include a vibrant color bleeding vegetable like a red beet.
The trick is to cook the vegetables separately in rows beside each other. Or cook them in separate dishes. I like to use an extra large lasagna baking dish. This keeps all the colors separated. Red beets for example, will not recolor the entire vegetable collection pink. This helps retain the color variety we see, thereby making the dish look more naturally appetizing.
Colorful Roasted Vegetables
- 1 whole Large Russet Potato – Diced Organic
- 1 whole Large Orange Sweet Potato – Diced Organic
- 1 whole Large Purple Sweet Potato – Diced Organic
- 1 whole Large White Onion – Diced Organic
- 1 whole Large Red Beet – Diced Organic
- 1/2 cup Extra Virgin Olive Oil Organic
- 2 tbsp Powdered Garlic – or 4 Diced Cloves Organic
- 2 tbsp Italian Seasoning Organic
- 1 tbsp Real Salt – Vegetable and Salt Seasoning Organic
- Preheat oven to 350 degrees.
- Dice each vegetable separately starting with the light colored vegetables then moving to the colored vegetables, with the beet last.
- After dicing one vegetable, toss it in a mixing bowl and drizzle with olive oil. Toss in seasoning and mix well until all is covered. I honestly don't measure the olive oil or seasoning. I drizzle and sprinkle and mix until I see the vegetables are well covered.
- Lay in row in a large baking dish.
- Follow the same process with each vegetable.
- Bake in oven approximately 45 minutes. All the other vegetables will be cooked to a soft texture by the time the beet is still a little firm. Check the firmness of the beet and when it’s cooked enough to your liking, it’s done.
- Add shredded cheese at this point if you fancy. It will melt easily with the heat of the vegetables. Delicately transfer and slowly mix the vegetables together.
This is a great side dish to accompany a meal, especially if you’re looking for a healthy choice that is simple and easy to make. Whether you’re roasting a succulent turkey or creating an array of vegan dishes, this hearty dish full of flavor will surely be devoured.
The roasted vegetables also provide a fabulous leftover option for the next day. Reheat the vegetables in a skillet by adding a little water. Toss the vegetables occasionally on medium low heat with a lid holding the heat in between tossing. Keep in mind the red beet will probably bleed into the other vegetables during this reheating. This does not however compromise the delightful taste.
Serve onto plates then consider dicing an avocado on top with a splash of salt. Or perhaps cook up some eggs over easy and lay them over the bed of roasted vegetables. Another tasty and easy option is to top the vegetables with a sprinkle of nutritional yeast or shredded cheese.
And by all means, don’t limit yourself to just these roasted vegetables. There’s a world of delightful options out there like carrot, sunchokes (also known as Jerusalem artichokes), squash and pumpkins to name a few.
Beets will most likely always take longer to cook than other vegetables. If you have ever concerns about other vegetables cooking too soft, begin by cooking the beets 15-20 minutes on their own first. Be sure to clean off your cutting board and knife before dicing any other vegetables. Enjoy in gratitude!