Best Colorful Roasted Beets Purple Potatoes Recipes

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

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.

PERFECTLY ROASTED VEGETABLE

Perfectly Roasted Vegetable image

Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'

Provided by MalsGTown

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

2 cups Brussels sprouts, trimmed
1 cup large Yukon Gold potato chunks
1 cup large rainbow carrot chunks
1 cup cauliflower florets
1 cup cubed red beets
½ cup shallot chunks
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.7 g, Fat 4.7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 48.6 mg, Sugar 4.1 g

TASTY ROASTED BEETS

Tasty Roasted Beets image

Try roasting beets, it is easy and quick.

Provided by cookingtwist

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

4 beets, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1 pinch sea salt, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g