Autumn Tian

Rating: 3.54 stars
56 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 2
Martha Stewart Living, November 2014

Gallery

Credit: Chris Court

Recipe Summary

prep:
30 mins
total:
3 hrs
Servings:
8
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Ingredients

Directions

  • Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.

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  • Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.

  • Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

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Reviews (6)

56 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 2
Anonymous
Rating: Unrated
12/24/2014
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!
Anonymous
Rating: 5 stars
11/28/2014
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!
Anonymous
Rating: 1 stars
11/28/2014
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.
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Anonymous
Rating: 5 stars
11/20/2014
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!
Anonymous
Rating: Unrated
10/28/2014
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!
Anonymous
Rating: Unrated
10/22/2014
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.
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