Roasted Beets, Sweet Potatoes, Butternut Squash and Yukon Golds

Our weather has been a bit erratic here in the Northeast. We have more cold days than warm so far this spring, and it feels more like fall. I am still cooking cool weather foods until the warmer days settle in.

I actually decided to defrost a whole turkey I had in the freezer and roast it before the warmer weather hits us. I found these terrific organic root veggies on sale recently and made not only enough for an autumn-like dinner, but also for a few days of lunch “to-go”.

Funny thing is, I think I heard it will be warm enough for the barbeque to come out next week!


Roasted Beets, Sweet potatoes, Butternut Squash and Yukon Golds

  • Servings: 8-10
  • Difficulty: easy
  • Print

Filling and delicious vegetables that make a tasty side at dinner time, or a great to-go quick-lunch the next day.

recipe by Gourmetmarichef


  1. 2 thoroughly washed and peeled red beets.
  2. 2 washed and peeled sweet potatoes.
  3. 1 small peeled butternut squash, remove seeds.
  4. 4 small thoroughly washed yukon gold potatoes, peeled or not, your preference.
  5. 1 chopped red onion, no need to seperate.
  6. 1 c. chopped baby spinach.
  7. Seasoning of your choice. I used salt, pepper and thyme.
  8. ¼ c. olive oil


preheat oven to 350°
  • Chop all of the root vegetables into ½ inch cubes. IMG_6390
  • Place them in a large mixing bowl. Don’t mix in the spinach yet.
  • Add in the oil, and seasonings to taste.
  • Mix thoroughly.
  • Place them on a cooking sheet, well spread out for even browning. You may need 2 cooking sheets.
  • Roast for ½ hour or less, then take them out and flip them all over, adding the chopped spinach.
  • Place the veggies back in the oven for another 15 minutes.
  • If they need another flip, turn them over and let them finish cooking for 5-10 more minutes.
  • Place in a serving dish.


3 responses to “Roasted Beets, Sweet Potatoes, Butternut Squash and Yukon Golds”

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