Roasted Beets and Potatoes

Roasted beets and potatoes


All Ingredients

4 (g) golden beet, small
2 (g) potato
20 sprigs (g) thyme, fresh
½ tsp (g) salt
tsp (g) black pepper, freshly cracked
3 tbsps (g) olive oil


  1. Wash the potatoes and beets. Leave the peels on.
  2. If the beets are still attached to its leafy tops, cut the tops off and discard. Pre-heat the oven to 375F.
  3. Using a chef's knife, cut each beet into quarters, then cut each quarter in half. You will have 8 pieces for each beet.
  4. Using a chef's knife, cut the potatoes into bite sized pieces.
  5. In a glass baking dish, toss the potatoes, beets, thyme, salt, pepper, and olive oil.
  6. Place the glass baking dish in the middle rack of the oven and roast for 45 minutes to 1 hour.
  7. Serve the dish immediately while hot.
Roasted beets and potatoes ndata