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Roasted beets and sweet potatoes

with artichokes

Roasted beets and sweet potatoes

with artichokes


4-6 pers
  • Medium white beets, peeled6
  • Olive oil2 1/2 tablespoons
  • Garlic cloves2
  • Kosher salt1 teaspoon
  • Sugar1 teaspoon
  • Medium sweet potatoes, cut into chunks3
  • Large sweet onion, chopped1
  • Green artichokes2
  • Ground black pepper

Beets 'n' Sweets. Tasty and colorful to make a nice presentation.



Preheat oven to 400 degrees F (200 degrees C). For each artichoke, rinse under cold water. Pat dry with a clean kitchen towel or paper towel. Remove any stray leaves from the stem of the artichoke. With kitchen shears, or sharp scissors, remove the thorny tips from the leaves. With a sharp chef's knife or serrated knife, cut about an inch off of the top of the artichoke. Keep a lemon handy to rub onto the exposed areas so that they do not oxidize and turn brown. Remove the bitter, fibrous end of the stem with your knife, leaving about an inch left on the artichoke. Be sure to rub a lemon onto the exposed end of the stem. Peel the outer skin from the remaining stem. The stem can has a more bitter taste than the rest of the artichoke and removing the skin helps to take away some of the bitterness. Rub exposed peeled stem with lemon.

Run the artichoke under cold water, pulling apart the leaves to carefully rinse out the vegetable and remove any impurities.
With a sharp chef's knife, cut the artichoke in half. Remove the furry, inedible choke with a melon baller or spoon. Rinse the artichoke to remove all pieces of the furry choke, if needed. Be sure to keep exposed areas covered with lemon juice throughout process. You can grill the artichokes as halves, or slice them into quarters. Quarters will cook a bit faster; halves make a nice presentation.

Boil a large pot of water with a steaming basket inside. Be sure that the water level doesn’t touch the bottom of the steaming basket. When water boils, place as many artichoke halves or quarters as you can fit into the basket in a single layer, exposed side down. Steam artichokes for around 45 minutes, or until they are nice and tender (but not overly soft or falling apart). Steaming time will vary based on the size of your artichokes; quarters will cook faster than halves. You should be able to easily insert a knife into the stem. Taste test the base of a leaf to make sure they are cooked enough to eat, as they will not cook much on the grill-- grilling is done to impart a smoky flavor, and won't make them much more tender.
In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet. Mix the remaining 2 tablespoons olive oil, chopped garlic, salt, pepper, and sugar in a large resealable plastic bag.

Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Sangre de Toro

Journalisternas favoritbox

Sangre de Toro, den senaste nyheten från Miguel Torres, är ett ekologisk boxvin som nu finns på Systembolaget. Druvorna garnacha tinta, syrah och merlot kommer från Katalonien och skapar ett fruktigt vin med inslag av körsbär, plommon, örtkryddor, fat och choklad. Vinet har fått många fina recensioner och SvD:s Kronstam korar det till Systembolagets bästa röda box.

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