Ginger Roasted Beets, Sweet Potatoes, and Pears

Even though Thanksgiving is still a week away, I can’t help but feel excited for Christmas. I get very nostalgic around this time of year, and start to miss my family even more than usual. There is nothing I love more than to be surrounded by everyone I love with a cozy fire, good food and lots of laughter. Growing up, my extended family would gather for a huge Christmas Eve party every year.  My sisters and I LIVED for these parties, as we got to stay up late with our cousins, eat plenty of cookies, and meet Santa Claus (AKA my Uncle Erik). These days, my favorite part of the holidays has become helping my mom out in the kitchen. I love preparing big batches of roasted veggies and desserts with her in our pajamas, listening to Christmas music. I truly cherish these moments, and hope it never changes.

This year, I am absolutely bringing these roasted beets, sweet potatoes, and pears to the table. I am so excited to share this recipe with you guys. If you’re looking for a healthy side dish to share with your family and friends, this is the one! It’s simple, inexpensive, and mouthwatering.  I’m so happy with the way this turned out! The flavors blend so beautifully thanks to fresh ginger and thyme, and is a celebration of fall produce. This recipe will suit many dietary needs - it is vegan, paleo and gluten free!

Traditional side dishes are often laden with unhealthy ingredients. While I am ALL for indulging a bit during the holidays, I definitely feel run down and lethargic after a few days of eating like this. What I love most about this recipe is how nutrient dense it is, without compromising on amazing flavor! Beets are an excellent source of fiber and contain organic nitrates. These nitrates are converted into nitric oxide in the body, which helps blood vessels relax, and thus may play a role in lowering blood pressure. Sweet potatoes are a richer source of vitamins and minerals, like beta-carotene, than their white counterparts. They also have a low glycemic index, so the sugars from sweet potatoes are released slowly and steadily into the blood. This does not cause a sharp spike in blood sugar levels like more refined carbohydrates.

I hope you all try this recipe for a holiday gathering and share with your loved ones! What are your favorite holiday traditions? I would love to hear all about them!

Ingredients:

  • 3 medium-large beets, peeled and diced into 1 inch cubes (I actually keep the skin on as it does not bother me, but most people prefer beets without the skin)
  • 1 sweet yellow onion, chopped
  • 1 clove garlic, minced
  • 1 inch piece fresh ginger, peeled and minced
  • 2 large sweet potatoes, diced into 1 inch cubes (peel or keep skin on, either works)
  • 2 green anjou pears (ripe but still firm)
  • 1-2 tsp fresh thyme
  • Salt to taste
  • 1-2 tbsp avocado oil or olive oil
  • 1-2 tsp chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine beets, onion, garlic, ginger, salt and about 1 tbsp avocado oil. Toss so veggies are well coated in oil. Spread beet mixture evenly on baking sheet, and roast for 15 minutes.
  3. While beets are roasting, combine sweet potatoes, pears, thyme, salt, and remaining oil in bowl.
  4. Add the sweet potatoes and pears to the baking sheet and mix to combine.
  5. Place mixture back into the oven and roast for an additional 40-50 minutes. Toss mixture halfway through.
  6. Add more salt to taste after cooking, and garnish with fresh parsley. Enjoy warm or cold – it tastes delicious either way!

 

Hasselback Baked Pears

This warming bowl of oats is the perfect way to start a chilly morning! Naturally sweetened with banana, this breakfast is topped with a caramelized, soft, hasselback baked pear. Prep the pears the night before, and you can throw this bowl together in 5 minutes! Baking fruit may not sound appealing, but it makes them SO sweet and juicy. I have tried baking pears in the fall and peaches in the summer. Both taste like dessert when added to a hearty breakfast bowl. I hope you all give it a try!

Pears are definitely an underutilized fruit in my eyes. They have a smooth, not overly sweet taste that is enhanced when cooked. Pears, just like apples, come in many different varieties! Bosc pears are one of my favorites for this recipe because of their soft and creamy texture. If you're looking for a more firm, tart variety, try Bartlett or D'anjou. Pears are an excellent source of fiber, and just like any fruit, they are part of a well-balanced diet. I would love to try replacing some of the apples with pears in a Thanksgiving apple pie!

I love seeing all of your Hasselback pear creations on Instagram - they are stunning! I decided to post the recipe here so you have a permanent place to refer back to it. I can't wait to continue to see all  your delicious baked pears 🙂

 

Serves 2

Ingredients:

  • 1 cup dry oatmeal (old fashioned or quick)
  • 1 large ripe banana
  • 1 USA Bosc pear
  • Coconut oil
  • Pumpkin Pie Spice or Apple Pie Spice
  • 1 tbsp chia seeds
  • Creamy almond butter (other nut butter is fine)
  • Blackstrap molasses (optional)

 

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Slice pear in half and remove seeds. Cut side down, make narrow slits into each half, being careful not to slice all the way through.
  3. Grease a small cast iron skillet or baking dish with coconut oil. Place pears cut side down in skillet.
  4. Sprinkle with a little more coconut oil and Pumpkin Pie Spice. Bake for 45 minutes – 1 hour until soft and tender.
  5. Meanwhile, prepare the oats with water or milk, according to package instructions.
  6. Mash banana in a bowl, and add to cooking oats with chia seeds and 1 tsp pumpkin pie spice.
  7. Stir well until oatmeal is cooked to desired consistency.
  8. Divide oatmeal evenly into two bowls. Top each bowl with half of the baked pear, a scoop of almond butter, molasses and other toppings of choice. Enjoy immediately!

If preparing the pear the night before, microwave for 30 seconds – 1 minute to reheat.

Tag your baked pear bowls with #Daisybeet so I can see your creations 🙂