Roasted Beets and Yams with Fresh Parsley/Lemon Topping

So easy to do and so delicious. Get some tips on peeling your beet and enjoy!


Red beets 2 Large
Yams 2 Large , peeled and thinly sliced
For parsley topping
Sunflower seeds 1/2 Cup (8 tbs)
Garlic 1 Clove (5 gm) , chopped
Fresh parsley 1 Cup (16 tbs) , chopped
Lemon 1/2 , juice extracted



1. Preheat the oven to 425 degrees F.


2. Slice the bottoms of the red beets and wrap in foil. Roast in the oven for 60 – 75 minutes.

3. Place the yams in a bread pan and cover with a foil. Roast in the oven for 30 – 45 minutes.

4. Take out yam and beets from the oven and let it cool. When beets are cool, then slice the top and peel. Slice into desired thickness and set aside.

5. For parsley topping – in a food processor, add in all the ingredients and process until done.


6. In a serving plate, arrange the beet and yams and top with parsley topping. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 239Calories from Fat 30

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 54 mg2.25%

Total Carbohydrates 49 g16.3%

Dietary Fiber 8 g32%

Sugars 3 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet