This is a beautiful buffet dish.
It works well at brunch and is also perfect for a Baked Ham dinner INGREDIENTS 2 large sweet potatoes cut into one inch dice 2 large russet potatoes cut into one inch dice 4 large beet roots cut into one inch dice 4 cloves peeled garlic 2 medium yellow onions, coarsely chopped 1 pound chopped, fresh spinach 1 handful of coarsely chopped Italian flat parsley 1/2 cup Olive oil Salt to taste 1/2 teaspoon Cayenne pepper DIRECTIONS Separately toss potatoes, sweets and beets all in olive oil and spices Put separately on baking sheets.
Place the three separate baking sheets into hot oven (400 degrees) The reason for all this separateness is that the sweets take less time to cook than the russets and the beets stain everything they touch.
You want to keep the color separate for now.
The sweets will be first to soften up and be ready in about 15 minutes.
Next the beets will be done in about 20-25 minutes.
Lastly, the white potatoes will be crispy on the outside and soft on the inside in about 35 minutes.
As the potatoes are done, add to the onions and spinach.
While the potatoes are roasting, saute the onions until they are soften and translucent.
Add spinach to onions and cook just until the spinach wilts, about three minutes.
With a flexible spatula, gently mix the ingredients.
Be careful not to mix too much or everything will be colored by the beets.
Sprinkle with a handful of coarsely chopped parsley and serve.