On a culinary expedition through the vibrant markets of Morocco, I found myself enchanted by an array of vivid colors and inviting aromas. Among these sensory delights, two humble ingredients stood out: beets and sweet potatoes. Their rich hues of deep crimson and warm gold seemed to capture the essence of Moroccan sunsets, promising flavors as intense and inviting. Inspired by this picturesque scene and the local tradition of celebrating produce at the peak of its season, I was determined to transform these earthy vegetables into a dish that would echo my travels – Beet and Sweet Potato Stacks.
This creation combines the natural sweetness of roasted sweet potatoes with the robust earthiness of beets, layered together to form a visually stunning and gastronomically satisfying masterpiece. After experimenting with various herbs and spices to complement the natural flavors, I perfected a recipe that not only encapsulates the warmth and depth of Moroccan cuisine but also offers an homage to the simple beauty of its ingredients. I am now thrilled to share with you this delightful recipe, inviting you to taste the essence of my journey through the harmonious blend of beet and sweet potato in these exquisite stacks.
Beet and Sweet Potato Stacks Recipe
Beet and Sweet Potato Stacks
During an inspiring journey through Morocco's colorful and aromatic markets, the discovery of beets and sweet potatoes sparked the creation of Beet and Sweet Potato Stacks. This dish marries the natural sweetness of roasted sweet potatoes with the earthy flavors of beets, layered in harmony to present a visually stunning and palate-pleasing masterpiece. Each ingredient was chosen for its ability to capture the essence of Moroccan sunsets, both in color and taste, resulting in a recipe that embodies the spirit of culinary exploration. The final dish is not only a feast for the eyes but also a celebration of flavors, perfect for those seeking to bring a piece of Moroccan-inspired cuisine into their home kitchens. Now, the recipe is shared with enthusiasm, inviting others to experience the blend of simple, yet profound tastes that make up Beet and Sweet Potato Stacks—a unique addition to any meal, offering a taste of adventure and the warmth of distant suns.
Equipment
- 1 skillet
- 1 oven
Ingredients
For the Stacks:
- -4 large beets with their greens
- -2 good-sized uniformly shaped sweet potatoes
- -1 tablespoon olive oil
- -1 teaspoon smoked paprika
- -1 teaspoon salt plus more for seasoning
- -1 cup walnuts
- -1 large onion
- -2 tablespoons cider vinegar
- -8 oz goat cheese
For the Vinaigrette:
- -1/4 cup orange juice from one orange
- -2 tablespoons cider vinegar
- -4 tablespoons extra-virgin olive oil
- -1 teaspoon smoked paprika
- -salt and pepper
- Prepare 1-3 Days Ahead
Instructions
- Heat the oven to 425°F.
- Cut the greens from the beets, scrub the beets clean, and wrap them in foil. Place the foil-wrapped beets in the oven and roast for 45-55 minutes, until tender. Cool enough to handle, then rub the skins off. Cool completely then slice into thick rounds (1/4″ – 1/2″ or so).
- While the beets are roasting, scrub the sweet potatoes clean and slice them into thick rounds (1/4″ – 1/2″ or so). Toss the rounds with olive oil, salt, and smoked paprika. Lay them in a single layer on a parchment-lined baking sheet. Roast alongside the beets for 10 minutes, flip, then roast for another 10-15 minutes until soft and starting to show a few toasted spots. Cool completely.
- Scatter the walnuts on another baking sheet. When the sweet potatoes are done, toast the walnuts for about 15 minutes, until fragrant and showing toasted spots. Shake the pan a few times during baking to make sure the walnuts toast evenly. Roughly chop the walnuts while they’re still warm from the oven. Allow to cool.
- Last but not least, prepare the greens. Slice the onion into thin strips. Slice the beet leaves down the middle rib, and then crosswise into thin strips.
- Warm a teaspoon of olive oil in a skillet over medium-high heat. Sauté the onions with a pinch of salt until they are very soft and beginning to brown, 10-15 minutes. Add the beet greens with another pinch of salt and stir until the greens are fully wilted. Sprinkle the vinegar over the top, scrape up any browned bits from the pan, and give the greens a taste. Add salt or pepper as desired.
- Package all these ingredients in separate containers and refrigerate.
- To Assemble and Serve the Stacks
- Heat the oven to 350°.
- Assemble the stacks one at a time inside an 9×13 or similar sized baking dish. Start with a beet round. Spread a good dollop of goat cheese on top of the beet. Top with a sweet potato round and a little pile of greens. Repeat once, ending up with two of each layer in your stack.
- Wrap the stack in aluminum foil as pictured in the photos. It works best to pinch the ends of the foil together and fold the flaps back on themselves. Pinch the top of the foil tubes closed to shield the top layer of greens. Prepare and wrap the other stacks like this.
Cooking tips about Beet and Sweet Potato Stacks
- Selecting Your Vegetables: Choose medium-sized beets and sweet potatoes with smooth, unblemished skins. This uniformity in size helps ensure they cook evenly and stack beautifully.
- Preparation Methods: To maximize flavor, roast both the beets and sweet potatoes. Roasting enhances their natural sugars and brings a caramelized depth that contrasts nicely with other elements of the dish. Make sure to peel the beets after roasting and slice both vegetables uniformly for even cooking and aesthetically pleasing stacks.
- Seasoning: Incorporate Moroccan spices, such as cumin, cinnamon, or a hint of smoked paprika, when seasoning your vegetables before roasting. These will complement the sweetness of the beets and sweet potatoes while bringing an authentic touch to the dish.
- Layering for Balance: When constructing your stacks, consider adding a layer of softened goat cheese or a drizzle of herbed yogurt between the layers for creaminess, tang, and a break from the sweetness of your main components. The creaminess also helps in holding the structure together.
- Accentuating with Nuts or Seeds: Sprinkle toasted pine nuts, chopped walnuts, or seeds such as sesame or pumpkin on top of or between the layers for added crunch and nutritional value. Nuts and seeds offer a textural contrast and pack in additional flavors that marry well with the dish’s profile.
- Herbal Freshness: Finish off your stacks with a sprinkle of fresh herbs like cilantro, parsley, or mint. The freshness of these herbs will lift the dish, add color, and aid in balancing the earthiness and sweetness present.
- Serving Suggestions: Serve these stacks on a bed of arugula or mixed greens dressed lightly with olive oil and lemon juice. The bitterness of the greens complements the sweetness of the roasted vegetables, offering a well-rounded taste experience.
- Final Touches: For a splash of color and an extra burst of flavor, consider a drizzle of balsamic reduction or a sprinkling of pomegranate seeds over the finished stacks before serving. These elements bring acidity and sweetness, enhancing the overall complexity of the dish.
Serving suggestions about Beet and Sweet Potato Stacks
- With Herbed Yogurt or Goat Cheese: Elevate your stacks by serving them with a side of herbed yogurt or a dollop of soft goat cheese on top. The creaminess and tang of either option beautifully complement the earthy sweetness of the beets and sweet potatoes.
- On a Bed of Greens: Lay out your stacks on a fresh bed of mixed greens, such as arugula or spinach, lightly dressed with olive oil and lemon juice. This not only adds color and a nutritional boost but also balances the roasted sweetness of the vegetables with a bright, tart freshness.
- Grain Base: Serve the stacks atop a hearty base of grains like quinoa, farro, or couscous that has been seasoned with spices mirroring those used in the stacks, such as cumin or cinnamon. This addition transforms the dish into a more filling meal while staying true to its Moroccan-inspired roots.
- With a Drizzle of Balsamic Reduction: A balsamic reduction adds a lovely sweet and tangy flavor that complements the natural sweetness of beet and sweet potato. Its rich glaze makes the dish visually appealing and gastronomically delightful.
- Sprinkled with Nuts or Seeds: Enhance the texture and flavor by sprinkling toasted pine nuts, walnuts, sesame, or pumpkin seeds over the stacks. Aside from adding crunch, nuts and seeds offer a nutty flavor that pairs well with the main ingredients.
- Accompanied by Protein: For those desiring a bit more substance, serve the stacks alongside a portion of grilled chicken, fish, or tofu. Choose seasoning for the protein that complements the flavors in your stacks, such as a Moroccan spice rub.
- As a Side Dish: While they can stand alone as a vegetarian main course, Beet and Sweet Potato Stacks also make an excellent side dish for lamb, beef, or a robust fish like salmon, embodying a taste of Moroccan cuisine.
- Finish with Fresh Herbs: Garnishing with fresh herbs like cilantro, parsley, or mint not only adds a splash of color but also a burst of freshness that cuts through the richness of the roasted vegetables.
Top 5 FAQs about Beet and Sweet Potato Stacks
- How do I choose the right beets and sweet potatoes for the stacks? Look for medium-sized beets and sweet potatoes that are firm, with smooth, unblemished skins. Opting for vegetables of similar sizes ensures they cook evenly and stack beautifully.
- What are the best seasoning choices for Beet and Sweet Potato Stacks? Moroccan spices such as cumin, cinnamon, or smoked paprika are recommended. These spices complement the natural sweetness of the vegetables while adding an authentic Moroccan flavor to the dish.
- How should the beets and sweet potatoes be prepared for roasting? Both beets and sweet potatoes should be sliced uniformly after roasting (beets should be peeled post-roasting as their skin becomes easier to remove). Uniform slicing ensures that the vegetables cook evenly and present well when stacked.
- Can I add any other layers to the Beet and Sweet Potato Stacks for more complexity? Yes, incorporating a layer of softened goat cheese or a drizzle of herbed yogurt between the vegetable layers can add a creamy texture and tangy flavor to balance the sweetness. Additionally, toasted nuts or seeds can add a crunchy texture and roasted pine nuts or chopped walnuts are especially encouraged for their flavor.
- What is the ideal way to serve Beet and Sweet Potato Stacks? Serving these stacks on a bed of lightly dressed arugula or mixed greens complements the roasted sweetness of the vegetables, making for a well-rounded dish. Additionally, a drizzle of balsamic reduction or a scattering of pomegranate seeds before serving can enhance the visual appeal and add a burst of flavor.
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