Roasted Sweet Potato and Beetroot with Capers and Burnt Garlic Lemon Dressing Recipe
Description:
This Roasted Sweet Potato and Beetroot with Capers and Burnt Garlic Lemon Dressing recipe is a delightful combination of earthy root vegetables that perfectly complement each other. The sweet potato and beetroot are roasted to a golden brown, then tossed with vibrant capers and a deliciously fragrant burnt garlic lemon dressing. A burst of flavor from the roasted garlic and zesty lemon elevates this dish to a whole new level, making it an ideal appetizer or side to accompany any meal.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potato | 1, sliced into roundels |
| Beetroot | 1, sliced into roundels |
| Onion | 1, cut into rings |
| Capers | 2 tablespoons |
| Feta Cheese | 1/2 cup |
| For the Dressing | |
| Lemon Juice | 1 tablespoon |
| Honey | 1 tablespoon |
| Garlic | 4 cloves |
| Salt | To taste |
| Pepper | To taste |
Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Instructions
-
Preheat the Pan
Begin by heating a skillet over medium heat and adding a small amount of oil. -
Roast the Sweet Potato
Slice the sweet potato into roundels. Once the pan is hot, place the sweet potato slices in the pan. Allow them to roast until they turn golden brown and tender. Once done, remove them from the pan and set aside. -
Roast the Beetroot
Next, place the sliced beetroot into the pan and roast until it softens and takes on a lovely brown color, just like the sweet potato. Once cooked, remove from the pan and set aside. -
Prepare the Burnt Garlic
In the same pan, add the chopped garlic. Sauté the garlic until it turns golden brown and aromatic, but be careful not to burn it completely. -
Make the Dressing
Once the garlic is perfectly roasted, add in the lemon juice and honey to deglaze the pan. Stir everything together, creating a beautifully glazed mixture that coats the garlic. -
Combine the Vegetables
Add the roasted sweet potato and beetroot to the pan with the dressing. Toss gently to coat all the vegetables evenly with the sweet and tangy glaze. -
Add Capers and Onion
Add the capers and onion rings into the pan. Toss everything together one more time, ensuring that all the ingredients are well-mixed and evenly seasoned. -
Season and Serve
Season the dish with salt and pepper to taste. Serve immediately, enjoying the medley of flavors from the sweet, earthy roasted vegetables and the zesty dressing.
Serving Suggestions:
For a complete meal, pair this Roasted Sweet Potato and Beetroot with Capers and Burnt Garlic Lemon Dressing with a hearty Roasted Vegetable Lasagna with Ricotta and finish with a refreshing glass of Red Wine Sangria Cocktail for the perfect end to your meal.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fiber | 6 g |
| Sugars | 12 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 250 mg |
This flavorful dish is not only delicious but also packed with nutrients, providing a great source of fiber and antioxidants from the sweet potatoes and beetroots.
Enjoy this savory and vibrant dish that brings the best of both sweet and savory flavors, with a touch of tanginess from the lemon dressing and the delightful pop from capers. Perfect for any occasion, especially as a light appetizer or side dish.
