Beets seem to be one of those vegetables that polarize people; some people absolutely love them and some think they taste like dirt. I am firmly in the former camp and my favourite way to eat beets is roasted. Luckily, Giulian agrees. This side dish is easy to add on to almost any main course, be it meat, fish, or pasta. Its only downside is that the actual roasting takes some time, so this is a good one to get started first so it has time to cook while you prepare the rest of the meal.
Three beets and three potatoes should get you around 2-3 servings, depending on the size of the serving. I used this recipe for inspiration, but tweaked it to my needs. We only had red beets and potatoes on hand, but sweet potatoes and golden beets or anything else you’d care to roast works as well.
For our version you’ll need: 3 beets, 3 potatoes, 1 onion (although you can use less if you prefer), 3 tbsp olive oil, and rosemary, thyme, and any other herbs you feel inclined to add. We used those two plus an Italian seasoning blend we had lying around. Also salt and pepper, duh.
After you set your oven to 350°F, the first thing to do is get your root veggies peeled and chopped. Working with beets takes a little strategy, since everything they touch is instantly stained. If you want your potatoes to remain untainted, it’s probably a good idea to peel and chop the potatoes and onions first and put them in their own bowl. Drizzle 1 tbsp of olive oil on the beets and the rest on the potatoes and onions. Season each bowl with salt, pepper, and herbs. Toss everything together and then transfer each to a separate baking dish. Cover the dishes with foil and put them in the oven for 30-45 minutes.
Give ’em a little poke with a fork to check if they’re done, and if they look nice and crispy and they’re easy to pierce then you’re done. You can transfer them to a single serving dish and mix them together.
I like this dish in particular because you can use it to make a very simple main course more substantial. We had this cute lil snowman shaped pasta so we had pasta with pesto with roasted veggies on the side.