You’re probably aware by now that beets and sweet potatoes are healthy for you. But why? Why should you include more of these roots and tubers in your diet?

Beetroot

According to The World’s Healthiest Foods:

“Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support. The detox support provided by betalains includes support of some especially important Phase 2 detox steps involving glutathione. Although you can see these betalain pigments in other foods (like the stems of chard or rhubarb), the concentration of betalains in the peel and flesh of beets gives you an unexpectedly great opportunity for these health benefits.”

In short, beets are high in betalains, which are seen in their deep, rich color.  These phytonutrients will help your body flush out toxins and reduce inflammation.

Keep in mind that these healing benefits of beets are significantly reduced after roasting or steaming for more than an hour or 15 minutes respectively.

Sweet Potato

Word’s Healthiest Foods touts sweet potatoes as one of the highest sources of vitamin A.

“Orange-fleshed sweet potatoes may be one of nature’s unsurpassed sources of beta-carotene. Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. In several studies, sweet potatoes were found to contain between 100-1,600 micrograms (RAE) of vitamin A in every 3.5 ounces—enough, on average, to meet 35% of all vitamin A needs, and in many cases enough to meet over 90% of vitamin A needs (from this single food alone).”

Vitamin A is essential for the growth and development of several systems of the body and is commonly found in animal sources, so this is excellent news for you plant-based diet followers. It’s important to note that in order to enjoy the full beta-carotene benefits of this root vegetable you must combine it with fat. Even eating just 3-5 grams of fat per meal will increase your uptake of vitamin A from sweet potatoes.

Want to know how you can enjoy all of these inflammation-fighting, toxin-flushing, healthy growth-enhancing benefits together? Look no further than this roasted beet and sweet potato recipe below!

This delicious recipe is from our friends at  PaleoHacks.com and is shared with their permission. 

This 4-Ingredient Candied Sweet Potatoes recipe is the perfect vegetarian-based side dish with a sweet kick!

This recipe just needs four ingredients: a sweet potato, a beet, olive oil, and maple syrup. That’s it!

I’ve always found that beets are a tricky ingredient to cook with and created this recipe with newbie cooks in mind. Even if you aren’t a cook-every-meal kind of chef (and more of a cook once-a-week type), you’ll love how easy it is to whip up this dish.

You’ll start by peeling both the sweet potato and the beet and then cutting them into bite-sized cubes.

Once they’re cut, you’ll want to marinade them in olive oil and syrup. While that oil-syrup combo might sound strange, don’t fret. The oil helps the veggies slide off the baking sheet when ready, and the syrup gives them a delectable flavor.

Once they’re marinated, you’ll place them on the baking sheet and bake for approximately 20 minutes or until they’re soft. You can drizzle them with additional syrup before serving, and then eat up!

While I kept this recipe simple, it also goes great topped with walnuts, cranberries, or pecans (or all three!). Feel free to double or triple the ingredients, depending on how many people you want it to serve.

Instructions:

1. Preheat oven to 400°F.
2. Peel and chop both the sweet potato and the beet and then place into a bowl.
3. Drizzle with olive oil and HALF the syrup; stir.
4. Place on a baking sheet with an unbleached parchment paper and bake for approximately 20 minutes or until potatoes and beets are soft.
5. Drizzle with the other half of the syrup and any additional toppings before serving.
6. Enjoy!