Garnet Yams and Golden Beets with Apricot and Cardamom Chutney

Garnet yams with golden beets tossed with chutney, makes an unusual and tasty side dish for your Holiday meals.

Serves 4 – 6 as a side dish


  • 2 medium sized yams diced 1 ½” dice
  • 4 small or 2 medium sized gold beets, peeled and diced 1 ½” dice
  • 4 cloves garlic
  • 2 tsps finely minced fresh rosemary
  • ¼ cup Cardamom Hills Apricot and Cardamom Chutney
  • Olive Oil
  • Salt and freshly ground pepper


Heat Oven to 425°F.

Toss the beets in 2 TBS Olive Oil, 2 cloves of garlic and 1 tsp rosemary, place in an oven proof dish. In a separate dish, toss the yams in 2 TBS Olive Oil, 1 tsp rosemary and 2 cloves of garlic.

Bake in oven for 45 minutes or until tender. Combine the yam and beets and add the Apricot and Cardamom chutney. Place back in the oven for 5 minutes to warm through and glaze the vegetables. Sprinkle with salt and pepper if desired.

Serve warm.