Dinner In the Kitchen

Tri-Color Root Veggie Bake

Are you looking for a way to use some of your fresh produce this summer? Or have you bought veggies at a local farmer’s market and now you need a great recipe to put them in? Or maybe you just want to try something new instead of the same old scalloped potatoes.

This is an easy and delicious way to use those root vegetables!

This tri-color root veggie bake is delicious! It’s a healthier version of “scalloped potatoes” with a twist…BEETS! I had never cooked with beets before trying this recipe, but they were definitely a hit!

For this recipe, I used three root vegetables: beets, potatoes, and sweet potatoes. Not only did the dish end up looking beautiful, but it tasted just as great!

For your own printable version of the recipe, scroll to the bottom of this article.

Ingredients:

4 medium to small beets
3-4 medium sweet potatoes
5 red potatoes or other root vegetable
1 onion (any kind will do)
1 tbsp butter (optional)
extra virgin olive oil
3 cloves of garlic
2 tsp thyme (fresh or dry)
shredded parmesan cheese
salt and pepper

Directions:

  1. Peel, slice, and boil the beets. Be sure to do this separately from the potatoes to keep the potatoes from turning red. Do not overcook, or your beets will get too soft. (And keep in mind that you will be baking them, so they don’t need to boil too long.)
  2. Peel, slice, and boil the potatoes (both varieties) until they just start to get tender. Do not overcook, or you’ll end up with mashed potatoes! (Again, keep in mind that you’ll be baking these too.)
  3. While your beets and potatoes are boiling, chop the onion. Saute it in 1 tbsp butter and drizzle with olive oil as needed.
  4. Mince garlic and finely chop thyme (if using fresh) and add to the onion. Continue to saute until tender.
  5. Drain and rinse beets. Drain and rinse potatoes (still separately from beets). Return to their separate pots.
  6. Add the onion mixture to the potatoes. Mix gently.
  7. Add the beets and gently toss once or twice.
  8. Place in greased/oiled baking dish.
  9. Top with grated Parmesan cheese.
  10. Bake in oven till edges golden brown at 375 degrees. Baking time will vary depending on how long you boiled the veggies. Check them for tenderness after about 20 to 30 minutes. Continue checking until tender.
  11. Season to taste with salt and pepper before serving.

Alternative to Potato Casserole

Tri-Color Root Veggie Bake
 
Ingredients
  • 4 medium to small beets
  • 3-4 medium sweet potatoes
  • 5 red potatoes or other root vegetable
  • 1 onion (any kind will do)
  • 1 tbsp butter (optional)
  • extra virgin olive oil
  • 3 cloves of garlic
  • 2 tsp thyme (fresh or dry)
  • shredded parmesan cheese
  • salt and pepper
Instructions
  1. Peel, slice, and boil the beets. Be sure to do this separately from the potatoes to keep the potatoes from turning red. Do not overcook, or your beets will get too soft. (And keep in mind that you will be baking them, so they don't need to boil too long.)
  2. Peel, slice, and boil the potatoes (both varieties) until they just start to get tender. Do not overcook, or you'll end up with mashed potatoes! (Again, keep in mind that you'll be baking these too.)
  3. While your beets and potatoes are boiling, chop the onion. Saute it in 1 tbsp butter and drizzle with olive oil as needed.
  4. Mince garlic and finely chop thyme (if using fresh) and add to the onion. Continue to saute until tender.
  5. Drain and rinse beets. Drain and rinse potatoes (still separately from beets). Return to their separate pots.
  6. Add the onion mixture to the potatoes. Mix gently.
  7. Add the beets and gently toss once or twice.
  8. Place in greased/oiled baking dish.
  9. Top with grated Parmesan cheese.
  10. Bake in oven till edges golden brown at 375 degrees. Baking time will vary depending on how long you boiled the veggies. Check them for tenderness after about 20 to 30 minutes. Continue checking until tender.
  11. Season to taste with salt and pepper before serving.

About the author

Stephanie Harrington

Stephanie was a military spouse for 20 years and has homeschooled for more than 17 years. She and her husband of 25 years retired from the military and settled in their native state of Iowa where they continue to homeschool their youngest child. Her homeschool style is eclectic with Charlotte Mason and classical influences. She continues to encourage and support homeschoolers through her writings and curriculum development.
When she isn't teaching or writing she enjoys sightseeing, gardening, and cooking.

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