SWEET POTATO

PAN-ROASTED SWEET POTATO AND BEETROOT WITH GRAPEFRUIT GLAZE

Aptly named, sweet potatoes turn remarkably sweet as they cook and caramelise. Roasted beetroot (beets) give colour contrast to the sweet potato and accentuate their candy-sweetness and intense earthiness. The sharp, sweet-sour glaze adds significantly to your vitamin P – pleasure that is. Lemon, blood orange or pomelo can be used instead of grapefruit, as you wish.

PREPARATION TIME: 15 minutes | COOKING TIME: 35 minutes | SERVES: 6

6 small beetroot (beets)

1 medium orange-fleshed sweet potato

2 medium red onions

¹ /₃ cup (80 ml/2½ fl oz) balsamic vinegar

¼ cup (60 ml/2 fl oz) olive oil

1 tablespoon finely grated grapefruit zest

¼ cup (60 ml/2 fl oz) grapefruit juice

2 tablespoons currants

2 tablespoons toasted pine nuts

Preheat the oven to 200°C/400°F (fan 180°C/350°F).

Bring a large pot of water to the boil and blanch the beetroot for 10 minutes. Drain in a colander and when cool enough to handle, peel and halve. Peel the sweet potato and cut into chunks the size of the beetroot pieces. Slice the onion into thick wedges and put into a roasting pan with the beetroot, sweet potato, balsamic vinegar, oil, and grapefruit zest and juice.

Tumble everything together and roast for about 25–30 minutes, or until the vegetables are crisp-tender and slightly caramelised. Remove from the oven and sprinkle over the currants and pine nuts. Give the pan a few quick sharp tosses and serve.

TIP Roasting is one of the easiest and tastiest ways to cook autumn and winter veggies – simply toss everything with oil, throw in a baking dish and cook in a hot oven. The greater the exposed surface area of the veggies, the crisper they’ll become.