this was pretty good. well the potatoes were really good! the beets were hard and not cooked enough. which boggles my mind! since they were simmering for 50 minutes and then in the oven for another 45 minutes.
Roasted Beets and Potatoes on Martha Stewart.com
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, “Cook with Jamie.”
4 1/2 pounds red and yellow beets, scrubbed (I had 4 beets)
4 pounds medium potatoes, peeled and halved crosswise (I had 4 potatoes)
Coarse salt and freshly ground black pepper
2 cloves garlic, unpeeled (I used minced from a jar)
Small bunches fresh thyme (omitted)
3 tablespoons balsamic vinegar (didn’t measure, prob put way more)
3 tablespoons olive oil (didn’t measure, prob put way more)
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.
(I cut everything up in to much smaller pieces than just halves)
Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.
First published November 2007
served with my favorite oven fried honey balsamic chicken.