It only takes a few ingredients to bring this gorgeous and vibrant holiday side dish to life. Velvety Hawaiian sweet potato forms the base of this recipe giving it this gorgeous purple hue topped with tender roasted beets and onions, which create the perfect range of textures for your holiday table.
If you can't find blood oranges or a Hawaiian sweet potato, you can use navel oranges and a traditional orange sweet potato instead.
- 3 medium golden beets scrubbed and greens removed
- 3 medium red beets scrubbed and greens removed
- 1 large Hawaiian sweet potato scrubbed
- 1 large red onion peeled and quartered
- extra-virgin olive oil
- 1/2 tsp. cumin
- sea salt to taste
- freshly ground pepper to taste
- 2 blood oranges
- 1 Tbsp. pine nuts for garnish
- fresh rosemary and/or oregano for garnish
- cumin seeds for garnish
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Preheat oven to 425 degrees F.
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Prepare a rimmed baking sheet with parchment paper and place all veggies on top. Drizzle with oil and rub the oil into all of the vegetables until they are all glossy and well coated. Use a fork to poke holes in the sweet potato. Sprinkle the vegetables with sea salt, pepper and cumin. Transfer the baking sheet to the oven.
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Meanwhile, use a citrus zester to zest 2 tsp. from the peels of the blood oranges, then peel and segment them using a small pairing knife. Set the zest and the segments aside.
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The roasting times will vary based on the vegetables. The onions will be done before the beets and sweet potatoes so you can remove the onions from the baking sheet when they are very tender and golden brown, approximately 45 minutes. Keep the beets and sweet potato in the oven for another 15 minutes or until they are very tender.
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Remove from the oven and set aside to cool for 5-10 minutes or until you are able to peel the skin from the beets and the sweet potato without burning your hands. Discard the skins and slice the beets into quarters.
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Purée the flesh of the sweet potato in a mini food processor until it is creamy and resembles a hummus consistency. Use a large spoon to spread this creamy mixture onto a large serving platter. Top with the roasted vegetables and blood oranges.
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If desired, drizzle with olive oil (I used a basil infused olive oil that I just made, which you can see in the photo above). Garnish with the blood orange zest, pine nuts, fresh rosemary and/or oregano and cumin seeds. Season to taste with sea salt and pepper. Serve warm.
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Store leftovers in a sealed glass container for up to 3 days in the refrigerator.