Oven-Roasted Beets and Potatoes
Everyone always oohs and ahhs when the turkey is brought out to the table. But that’s not usually the case with the side dishes. (Poor green-bean casserole.) This recipe for beet and potato roast is about to change all that. We slice golden and red beets and Yukon Gold potatoes super-thin, put them into stacks and then arrange them in a skillet to form a spiral. We mean, just check out that photo--vegetables never looked or tasted so good.
4 medium golden beets, peeled
4 medium red beets, peeled
6 medium Yukon Gold potatoes, peeled
4 tablespoons butter
2 tablespoons chopped thyme leaves
2 tablespoons chopped rosemary leaves
Salt and freshly ground black pepper
1. Preheat the oven to 400°F. Have ready a 9-inch oven-safe skillet (cast iron is perfect).
2. Using a mandoline, slice the vegetables into rounds about ⅛-inch thick. (Alternatively, you can use the largest side of a box grater, but the slices may not be as rounded. You can also use a knife and cut slightly thicker slices--just be aware that they may take longer to cook in the oven.) Set aside.
3. In a small pot, melt the butter over medium heat. Stir in the thyme and rosemary.
4. Brush half the herbed butter into the base of the skillet and up the sides. Stack 8 to 10 golden beet slices, then lay the stack on its side along the edge of the skillet. Next, stack 8 to 10 red beet slices and lay it next to the golden beet stack , followed by a stack of 10 to 12 potato slices. Continue this pattern until you've formed a ring around the skillet. Repeat the process to fill in the center.
5. Brush the remaining herbed butter on top of the vegetables, then season with salt and pepper.
6. Roast until the surface of the vegetables is golden and crisp and the interior is tender, 25 to 30 minutes. Let cool for 10 minutes before serving.