Beets and Sweets
Makes four ½ cup servings
Ingredients
2lbs Beets, diced into ¾ inch cubes
2lbs Sweet potatoes, diced into ¾ inch cubes
1 Small yellow onion, chopped finely
¼ cup high temp cooking oil
½ Teaspoon granulated garlic powder
½ Teaspoon of sea salt
½ Teaspoon of brown sugar or maple syrup
¼ Teaspoon of black pepper
Instructions
Preheat the oven to 400 degrees.
Place the vegetables and onions in a bowl and toss with the oil.
Mix the seasoning in a small bowl to combine, then add to the vegetables and toss to coat.
Place on a baking sheet to form a single layer.
Bake at 400 for approximately 40 minutes, stirring once.
This recipe was developed by Beacon City School District’s Food Service Department as part of our Farm to School Program. Beets are a hearty and versatile vegetable that could be served sweet or savory. Both sweet potatoes and beets are nutrient dense and store for a long time, making them winter staples!
Taste testing is an important part of our Farm to School Program. Families who sign up for remote meals will have a brief survey emailed to them where they can provide feedback on the recipe. Please take a minute to tell us what you think! The results will help us decide if we should serve this recipe again in the future.
Beet salad with orange balsamic dressing
Makes four ½ cup servings
Ingredients
1 cup of beets (1 large or 3 small)
2 cups of kale, cut from the stem and massaged
2 tablespoons feta cheese crumbles (optional)
1 orange, zest and juice
2 tablespoons balsamic vinegar
1 tablespoon honey
1 garlic clove
1 teaspoons dijon
1⁄2 cup extra virgin olive oil
Instructions
Preheat the oven to 400 degrees.
Roast the beets by wrapping the whole beet in foil with a small amount of water, roll to seal and roast for 25-35 minutes until they are tender when pricked with a toothpick.
Peel the cooked beets and slice thin.
Over a bed of massaged kale, layer beet slices, and sprinkle with feta.
For the dressing, grate the zest of the orange into a cup, then add the fresh juice.
Combine with the remaining ingredients, stir with a fork until mixed.
Drizzle over the salad and enjoy!
This recipe was developed by Chef Sonya Joy Key as part of our Chef in the Classroom program. Chef in the classroom engages students to prepare their own healthy meals. Chances are your student has already sampled a recipe similar to this one at school. Try making it together at home!
Taste testing is an important part of our Farm to School Program. Families who sign up for remote meals will have a brief survey emailed to them where they can provide feedback on the recipe. Please take a minute to tell us what you think! The results will help us decide if we should serve this recipe again in the future.