Beets and Potatoes with Herbs

1 bunch of beets- about 4 cups
3 to 4-fingerling potatoes- about 2 ½ cups
3 cloves of diced garlic
6 twigs of thyme
3 twigs of rosemary
¼ cup of olive oil
2 tablespoons red wine vinegar
3 teaspoons salt
1 teaspoon pepper
½ teaspoon of granulated sugar (optional)

  1. Pre heat an oven to 350 degrees.
  2. I don’t like beet skin and it is impossible to peel off after the roast since I cut them so thin, so I peel the beet. After you have done that, cut them and the potatoes into equally sized matchsticks.  Make sure to cut everything uniformly so that it cooks evenly.
  3. In a bowl, drizzle the oil and vinegar on top of the veggies.
  4. Sprinkle the herbs and garlic on top.
  5. Add salt, pepper, and the sugar.
  6. Mix the beets and potatoes around to ensure that they are all covered with the seasoning.
  7. Put them in aluminum foil and seal tightly. If you want them to cook faster put them in two different packages.
  8. Put the packages in the oven for forty-five minutes.
  9. When the timer goes off, you should be able to put a table knife through the veggies as easily as if you were cutting through soft butter.
  10. Serve while hot.

Note… If you don’t finish this dish in one sitting save it for the next day and add it to a salad.

Variation: In the springtime, add spring onions and asparagus to the mix.

Be sure you check out my new post on the Gardening Page

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This entry was posted in healthy, Just Veggies, Side Dish, Vegan. Bookmark the permalink.

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