I wasn’t feeling well the other week at all. Ick.
I’m always willing to load myself with vitamins in the name of getting better, even if the vitamins in beets and sweet potatoes aren’t strictly helpful for fighting back from the flu. I’ll do whatever.
So I found this recipe, and Friends, it’s a winner. I can’t remember the blog where I originally found it – I’ll link up to it if I can find it again – but I did write down the directions before clicking away. I love beets and sweet potatoes, and the rest of the mix sounded very intriguing together. In a not-too-dangerous sort of way.
Here’s what you need:
1 large sweet potato, peeled & cubed to ½ inch pieces
2 medium beets, peeled & cubed to ½ inch pieces
Half of a bag of frozen super sweet corn
Half of a red onion, diced very small
Crumbled feta cheese
Salt & pepper
One package of boxed couscous, such as Roasted Garlic & Olive Oil
Pre-heat the oven to 400 degrees. Toss the cubes of beets and sweet potato on a foil-lined baking sheet, with olive oil, salt and pepper. I decided to keep the beets separate for baking purposes so they wouldn’t completely stain the yellow potatoes. Roast them in the oven for about 25 minutes until the cubes are fork-tender. The beets will take longer to cook than the sweet potato.
While this bakes, whisk together 2 t of lime juice and 2 T of olive oil along with a pinch of salt and pepper for the dressing.
Cook the couscous per box directions. It takes 10 minutes tops, including opening the box and taking the pot out of the cupboard.
When the veggies are fork tender, steam your corn (I use the Ziploc Zip N Steam) bags and gently stir all of the veg together, including the red onion. Then drizzle over the dressing and toss everything again to coat with the dressing.
Serve over the couscous, and sprinkle crumbled feta over just before eating.
This dish is deceptively good. We ate it with chicken, but I think it would go equally well with beef, or even on its own. Bravo.