Best with Organic Cooked Beets

Beets and Sweets Gratin

Prep Time: 10 min // Cook Time: 30 min Servings: 8

What to do

  1. Preheat the oven to 400°F.
  2. Brush a large 12” inch cast iron skillet or round baking dish with one tablespoon of the olive oil and sprinkle in half of the chopped rosemary.
  3. Arrange the beet, red onion, sweet potato, golden potato, turnip, and apple slices in a spiraling pattern towards the center, alternating with the variety of slices.
  4. Season with salt and black pepper and roast in the oven for 30 minutes until fragrant and the edges are lightly golden and crispy.
  5. Garnish with the remaining chopped rosemary and a handful of chopped parsley and serve warm.

*Leftovers are great layered into breakfast quesadillas or used for veggie tacos! Will keep well in an airtight in the fridge for up to 4 days.

What you’ll Need

2 tbsp extra-virgin olive oil

2 sprigs fresh rosemary, chopped

2 (8.8) oz packages Love Beets Organic Cooked Beets, thinly sliced

½ red onion, thinly sliced

1 large sweet potato, thinly sliced

2 small Yukon Gold potatoes

2 small turnips, peeled and thinly sliced

1 red apple, cored and thinly sliced

½ tsp salt

Freshly ground black pepper

1 handful fresh parsley, chopped