Happy Friday Friends!
Did any of you see the harvest moon this past Wednesday welcoming the Fall Equinox? According to the National Geographic Daily News, it was the first time since 1991 that a full moon shed light on the beginning of the autumnal equinox. Pretty exciting.
In celebration of the Fall Equinox, I thought it would be great to roast some hearty vegetables in the oven. The fall is my absolute favorite season. I cannot wait to share some of my favorite fall flavors and recipes with you all.
If you thought last weeks tomato soup was easy, just wait till you read this recipe. Friends, it does not get easier than this. The recipe will make you look like a professional chef. Make it for yourself and side with a roasted chicken or fish or bring to a potluck to celebrate the new season, it’s sure to be crowd pleaser. Trust me.
Are you ready? Here’s what you do.
Step 1: Preheat oven to 425 degrees. Wrap baking sheet in aluminum foil and set aside.
Step 2: Wash, peel and cut beets. Remember that some beets can stain your clothes and cutting boards, so beware.
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Step 3: Wash, peel and cut potatoes. Chop onion and garlic.
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Step 4: Combine veggies. Add Olive Oil, Salt and Pepper to season.
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Step 5: Bake for 45 minutes. Ta Da!
Oven Roasted Potato’s and Beets Serves 6-8
1. Potatoes (8-10 small to medium)
2. Beets (8-9 small to medium)
3. Onions (1 medium, optional)
4. Garlic (3 small)
5. Salt and Pepper
6. Olive Oil (2-3 tablespoons)
Preheat oven to 425 degrees. Wrap a baking sheet with aluminum foil and place aside.
Wash and dry your veggies thoroughly. I like to peel and cut all my veggies before I put them in the oven, but some people like leaving the skins on the potato. Stick to what you love. Once your veggies are peeled and chopped, transfer to a large bowl or large Ziploc bag. Add one tablespoon of olive oil at a time until veggies are lightly coated. Then add salt and pepper to season. Shake or toss your ingredients until they are lightly coated and transfer to a baking sheet. Bake veggies for 45 minutes or longer depending on your oven. You will know they are ready when they pierce easily with a fork. This recipe will serve 6-8 people. Make as little or as much as you want. Feel free to half the recipe or save the rest for leftovers.
Enjoy!
{ 8 comments… read them below or add one }
GORGEOUS!!! I’ve done something similar with yams and beets. Such yummy, healthy, pretty goodness! Happy Friday
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Brenda, the colors are so beautiful. Perfect for fall!!
Great lookin dish and seems very easy
Any suggestions for cutting potatoes? I always find it challenging to cut potatoes before they are baked.
This is so funny, I made almost the same exact dish last night. Except that I was making it for some people we were having over after work and I didn’t have much time to cook. So the night before I peeled potatoes, sweet potatoes, and left beets & baby carrots whole and boiled them until almost soft. Refrigerated over night, and then the next day I peeled & cut the beets and just tossed it all with olive oil, salt, pepper, and thyme and broiled until hot and a little crispy. It was delicious and the beets were awesome!
Also, if you peel the beets under running water, this prevents your fingers from being dyed.
Nice. That sounds delicious Sarah. The thyme sounds like a wonderful addition to the dish. Thanks for sharing some of your peeling and time management techniques. I know other readers will appreciate it as much as I did. Love the feedback.
Looks delicious. I will try this recipe! Can you move out east and become our personal chef! We would love it!
sounds pretty easy, even for me no to actually try it!!
You can totally do it! Let me know how it goes.