Best with Organic Cooked Beets

Tzimmes with Beets and Roasted Coconut

Prep Time: 20 min // Cook Time: 50 min Servings: 4

What to do

  1. Preheat the oven to 350°F. Generously grease a 13″ by 9″ baking dish with coconut oil.
  2. Add the chopped sweet potato, carrots, cranberries, and apricots to the greased casserole dish.
  3. Add the orange juice, honey, ground cinnamon, and sea salt to a small blender and blend until smooth (or whisk in a bowl until well-combined).
  4. Pour mixture over the vegetables and bake, covered , for 30 to 40 minutes, or until vegetables are soft but still al dente.
  5. Stir in the chopped cooked beets and chunks of butter.
  6. Sprinkle the shredded coconut on top and bank for an additional 10-15 minutes, until the coconut is toasted and vegetables are cooked through.

What you’ll Need

2 tablespoons coconut oil

1 1/2 pounds sweet potato, peeled and chopped into 3/4 inch chunks

2 large carrots, peeled and chopped into chunks

1/2 cup dried cranberries

1/2 cup dried apricots, chopped

2/3 cup orange juice

1/4 cup honey

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 8.8 ounce package Love Beets Organic Cooked Beets, chopped into chunks

3 tablespoons unsalted butter, chopped into chunks

1/4 cup shredded coconut