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Roasted Beets and Potatoes


This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."

  • Servings: 8

Source: The Martha Stewart Show, November Fall 2007


  • 4 1/2 pounds red and yellow beets, scrubbed
  • 4 pounds medium potatoes, peeled and halved crosswise
  • Coarse salt and freshly ground black pepper
  • 2 cloves garlic, unpeeled
  • Small bunches fresh thyme
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil


  1. Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.

  2. Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.

  3. Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.

  4. Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

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