I am a little late to the beets party but so glad to be here! My first brush with this beautifully-hued vegetable was in the canned form around the age of six and it was bad, y’all. I so vividly remember sitting at the table for what seemed like hours because I didn’t want to eat them but I already knew my Mommy’s policy on getting up before finishing your dinner. Spoiler: it wasn’t happening. I didn’t eat beets again until probably college and the fresh ones blew my freshman mind. After talking with some friends, I realized this might be a common phenomenon. I definitely will not traumatize my future kids the same way. Maybe in other ways, but not with canned beets. But, let’s get to the dish.
By this point, I’m sure y’all know that beets are in it. What else? Two kinds of potatoes, carrots, and just a few other things. All of the ingredients can easily be found at most grocery stores and is in season right now so that’s even better. This dish is extremely easy. I repeat: extremely easy! All you have to do is cut the veggies, mix everything up, and stick ’em in the oven. And for that little bit of effort, you’re rewarded with a side dish that’s not only delicious and good for you, but also really pretty!
I group each veggie together on the pan and serving platter to make a kind of rainbow then sprinkle with fresh parsley for a little more color. Thanksgiving is almost upon us, so I’m in full holiday mode right now. All of the menu and grocery planning has been done, and this dish is for sure in the mix. Let me know if you try it and how you like it.
What sides are you serving this year? Thanks for reading!
Simply roasted carrots, potatoes, and beets make for a colorful and healthy autumn dish for anything from meal prep to Thanksgiving dinner.
- 3 large beets cut into chunks
- 3 red-skinned potatoes cut into chunks
- 3 yellow-skinned potatoes cut into chunks
- 4 large carrots cut into chunks
- 4 cloves garlic minced
- olive oil drizzle
- sea salt to taste
- black pepper to taste
- Fresh Parsley optional garnish
Preheat oven to 375 degrees.
Add all ingredients to a roasting pan and toss until veggies are well coated with spices, garlic and oil.
Roast for about 40 minutes, checking and turning, if necessary, halfway through.
Garnish with fresh parsley, if desired, and serve warm.