Beets and Sweets Gratin

Ingredients

• 2 Tbsp extra-virgin olive oil
• 2 sprigs fresh rosemary, chopped
• 8 beets of any color, roasted, peeled, and thinly sliced (or 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

Instructions

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 beets, red onions, sweet potatoes, potatoes, turnips, 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 your beet gratin with the remaining chopped rosemary and a handful of chopped parsley, and serve warm.

Recipe Notes and Variations

• The leftovers of this beet gratin are delicious layered into breakfast quesadillas or used for veggie tacos! They’ll last in an airtight container in the fridge for up to 4 days.
• While we love the rich flavor and fluffy texture of a Yukon Gold potato for this recipe, use whatever type of potatoes you have around.
• This recipe would work well with other thinly sliced root vegetables like parsnips, carrots, or celery root.