This gorgeous recipe brings vibrant colors and flavors to the table in a brilliant display of thinly sliced beets, potatoes, turnips, and apples. Whether you have the patience to arrange the slices artfully or not, this recipe is guaranteed to bring a smile to your face and make you appreciate seasonal root vegetables in a new way. Get your gratin on!
Recipe and photo by Love Beets
- 2 Tbsp extra-virgin olive oil
- 2 sprigs fresh rosemary, chopped
- 2 (8.8) oz packages Love Beets Organic Cooked Beets, thinly sliced
- ½ red onion, thinly sliced
- 1 large sweet potato, thinly sliced
- 2 small Yukon Gold potatoes
- 2 small turnips, peeled and thinly sliced
- 1 red apple, cored and thinly sliced
- ½ tsp salt
- Freshly ground black pepper
- 1 handful fresh parsley, chopped
- Preheat the oven to 400°F.
- Brush a large 12” inch cast iron skillet or round baking dish with one tablespoon of the olive oil and sprinkle in half of the chopped rosemary.
- Arrange the beets, red onions, sweet potatoes, potatoes, turnips, and apple slices in a spiraling pattern towards the center, alternating with the variety of slices.
- Season with salt and black pepper and roast in the oven for 30 minutes until fragrant and the edges are lightly golden and crispy.
- Garnish with the remaining chopped rosemary and a handful of chopped parsley, and serve warm.
Recipe Notes and Variations
- The leftovers are great layered into breakfast quesadillas or used for veggie tacos! They’ll last in an airtight container in the fridge for up to 4 days.
- While we love the rich flavor and fluffy texture of a Yukon Gold potato for this recipe, use whatever type of potatoes you have around.
- This recipe would work well with other thinly sliced root vegetables like parsnips, carrots, or celery root.