Roasted Beets and Sweet Potatoes Angelika

Does your home have a beet "lover" and another who thinks "all beets taste like dirt"?  This dish should delight everyone with the hint of sweetness that emerges from the slowly cooked but still firm vegetables.  The crockpot makes it an easy prep and clean up.

For the Fall 2025 CUCC auction, Angelika offered a "vegan feast" which was also gluten-free.  See the menu below the recipe.

The original recipe appears in The Stay Home Chef:  Slow Cooker Cookbook by Rachel Farnsworth.

If this is your main side, count it for 6 people at 1 cup of vegetables each, but with our vegan feast featuring 5 mains plus appetizer and dessert courses, 7 of us ate our fill and half was left.

This can be a make-ahead recipe, reheating in the oven prior to serving.  After the meal, store in the refrigerator for up to 4 days.

Ingredients

3 medium fresh beets, tops removed, peeled, and cubed into 1/2" squares

3 medium sweet potatoes, peeled and cubed into 1" squares

1 large sweet onion, cut into long strips

2 T olive oil

1 T brown sugar

4 cloves garlic

1 t salt

1/2 t black pepper

Preparation

1.  Add the beets, sweet potatoes, and onion to a slow cooker.

2.  Stir in the olive oil, brown sugar, garlic, salt and pepper.

3.  Cover and cook on low for 4.5 hours (the book's recommended 6-7 hours turns them into mush).

4.  Serve hot.  You can reheat them in the oven in a casserole dish.

Menu for Angelika's Vegan Feast

We'll be adding the other recipes as Angelika has time to make them available.

Appetizer:  

    tomato soup

Main course:

    Roasted Beets and Sweet Potatoes Angelika

    chili with "sour cream"

    curried cauliflower and green beans

    Aromatic Rice with Vegetables

    perfectly boiled golden potatoes  

Dessert:  

    "ice cream" Neopolitan freezer cake 

    chocolate cookie sandwiches