Rosemary Roasted Beets, Potatoes and Peppers (GF)

This combination of rosemary roasted beets, potatoes, and poblanos is a delicious dish you can serve all year long. It makes a beautiful side dish or vegetarian/vegan main course. It is naturally gluten-free making it a wonderful option when you are serving someone who cannot eat gluten.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Set out a medium baking dish (such as a 7x11") and a 9x13-inch baking pan.

Step 2

Trim the red beets, peel them and cut into small chunks. Place them in the smaller baking dish and set aside. Rinse your hands to avoid staining.

Step 3

Trim the golden beets, peel and cut into small chunks. Place them in the larger baking pan. Cut the potatoes into chunks the same size as the beets and add to the larger pan. Chop the poblano peppers and onion into pieces about 1/2-inch-square and add to the potatoes and golden beets.

Step 4

Drizzle the red beets with 1 tbsp of the oil and pour the remaining 2 tbsp of oil over the potato mixture in the larger baking pan. Sprinkle both pans with some of the rosemary, thyme, salt, and pepper. Toss until everything is coated with the olive oil and the seasonings are evenly distributed.

Step 5

Cover both baking dishes with foil and bake for about 30 to 45 minutes. Check the beets and remove from the oven when they are easily pierced with a fork. The larger you cut your chunks, the longer they will take to get tender.

Step 6

Remove from the oven and let cool slightly. Carefully remove the foil cover and add the red beets to the other vegetables, tossing well. Taste and add more salt or pepper if needed.

Step 7

Serve immediately or cool, cover and refrigerate to serve them the next day. You can eat them as is or use them as the base for a delicious salad tossed with a vinaigrette. I love them both ways!

↑Support creators by visiting their site 😊