ROASTED BEETS AND POTATOES

Roasted Beets and Potatoes image

This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 7

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Ingredients

4 1/2 pounds red and yellow beets, scrubbed
4 pounds medium potatoes, peeled and halved crosswise
Coarse salt and freshly ground black pepper
2 cloves garlic, unpeeled
Small bunches fresh thyme
3 tablespoons balsamic vinegar
3 tablespoons olive oil

Steps:

Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

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sheheryar khan

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This recipe is a keeper!

Ephrem Solomon

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I highly recommend this recipe to anyone who loves roasted vegetables.

Tete Garteh

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These roasted beets and potatoes are a delicious and healthy side dish that I will definitely be making again.

Mark Cates

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I love that this recipe is so versatile. You can add other vegetables, such as carrots or parsnips, or you can change the seasonings to suit your taste.