I have an acknowledged vegetable weakness, and that is that I really like roasted beets. To the point that if I have beets, no matter how many I have, I pretty much eat all of them roasted. I know I should pickle, or steam, or saute. But I like them roasted. So failing trying other methods, I try different combinations to try roasted beets. Which leads me to this week’s recipe. If you have a mandolin slicer, this is your chance to use it. If you have a steady hand, this is your chance to test it by slicing your rounds as thinly as possible to maximize crispness and taste.
- 1 lb. beets, peeled and sliced very thin
- 1 lb. rose potatoes, sliced very thin
- 4 tbsp butter
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- salt and pepper
Preheat oven to 400 degrees. Melt butter along with herbs and use half of it to brush the bottom of an oven safe 9” skillet (like a cast iron). Alternate stacks of potatoes with stacks of beets and spiral around the edges of the skillet, into the interior. They should fill the entire skillet, with a bit if space between each slice so they can crisp up in the oven. Brush remaining herb butter on top of the beets and potatoes, then season with salt and pepper. Roast 30 minutes or until veggies are crisp and interiors are tender. Your beets will “bleed” into your taters to give you some luscious colors. Allow to cool at least 10 minutes before serving.