Three things… One. I have a ton of beets, but that is because I have been taking mostly beets at the farm share pickup (I am scared I will run out so I hoard them) Two. See that roasting pan? I got it a couple weekends ago at a barn sale for 75 cents. Isn't it awesome! (it is so awesome) So I really wanted to roast something in it. And three. Roasting means the oven is on and it has been chilly chilly at night (LOVE IT) but I am not willing to turn the heater on in my house until at least the first of November. Until then, we will just roast all of our food for warmth.
But really, there is no better reason then that beets are tasty and potatoes are tasty. Together, they are super duper tasty. The combination, with the lemon and rosemary giving the dish a fresh and vibrant boast, satisfies that person who says he doesn't like beets (the mr, but he eats them so yeah.) and me, who would rather just eat all beets (I ate some of the potatoes)
Yup, rosemary lemon beets and potatoes. A simple dish that screams fall, warm comfort food, and just happens to be really pretty too. (especially served in my awesome roasting pan)
The stuff. A couple of beets and a couple of potatoes. Some fresh rosemary (can use dried), a lemon, salt and pepper and olive oil.
Preheat the oven to 450 and chop up the potato and beets into chunks that will fit in your mouth and dump the chunks into a bowl.
Mince up the rosemary.. unless you don't mind eating long, kind sharp pieces
Drizzle a bit of olive oil, add in the zest of the lemon, add a good few pinches of salt and pepper and toss in the rosemary and give it a good mix.
Dump onto a baking sheet or in a roasting pan (seriously, this roasting pan is SO PRETTY) Cut the lemon in half and squeeze on half of the lemon juice on the veggies.
And into the oven it goes.
All roasted up and ready to go.
Those colors.. the smell. So good!
Happy weekend people!
Rosemary Lemon Roasted Beets and Potatoes
Serves 2-3 as a side
- 2-3 large beets
- 2-3 large white or red potatoes
- a few sprigs of fresh rosemary( about 2 tablespoons.. can used dried, just decrease quantity a little)
- 1 lemon
- salt and pepper to taste
- olive oil
Preheat oven to 450
Wash beets and potatoes well then dice them up into mouth sized pieces and toss into a bowl. Drizzle with enough olive oil to coat the stuff, zest the lemon and add the zest to the bowl, and cut lemon in half and squeeze half of the lemon juice in. Oh, and mince up the rosemary and toss that in too. Season with salt and pepper to taste (potatoes like salt) toss it all around until everything is all coated and dump onto a baking sheet or into a roasting pan and stick into the oven for about 45-50 minutes or until golden brown and crunchy tender.
Remove, squeeze the remaining half of lemon on top and serve!