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Autumn Tian

Recipe photo courtesy of Chris Court
Source: Martha Stewart Living, November 2014
Total Time Prep Servings



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How would you rate this recipe?
  • annasiss
    24 DEC, 2014
    Made this for Thx 2014 and it was a huge hit. No problem with the onions at all, they turned out perfect. Making it again for Xmas Eve but this time adding some balsamic to the onions and having goat cheese as an option to sprinkle on top for those who are so inclined. Love this dish!
  • WildAster
    28 NOV, 2014
    Such a wonderful dish. Beautiful and utterly yummy. Followed the recipe exactly; used a mix of golden and red beets. Do it and you'll love it!
  • acolettet
    28 NOV, 2014
    This recipe looks great but was not well tested. Why would you roast beets until tender and then cook them for another hour? I used it this Thanksgiving but had to modify: 1) only par-cooked the beets, 2) subbed sliced parsnips [the larger ends] for the potatoes because we had enough potatoes on our menu already, and 3) turned on the broiler at the end for caramelization. Use their photo for inspiration (it's beautiful), but not the recipe verbatim.
  • foodartstyle
    20 NOV, 2014
    Fantastic recipe. Tastes as good as it looks and was gone in minutes. Some of the onions on the bottom toward the pan edges browned more than others, but they took on a caramelized flavor that actually added to the dish. Really delicious and will definitely make it again. Healthy too!
  • Celticats49
    22 OCT, 2014
    Not a keeper, I'm sorry to say. Usually Martha's recipes are foolproof, but not this one. I followed the instructions to the letter, even used the correct dish, and the onions on the bottom burned to black.
    • grubabecca
      17 NOV, 2014
      I love this
  • rbur
    28 OCT, 2014
    I loved this dish - it was so good. You need to roast the beets ahead of time, so don't forget to plan accordingly. My onions were fine. They go on the bottom of the dish, underneath all of the other veggies. Simple and delicious!

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