Roasted Candy Stripe Beets and Potatoes

A photo of Chioggia or Candy Stripe beets and potatoes with turmeric and olive oil

INGREDIENTS

  • 4 “Candy Stripe” (Chioggia) beets
  • 2 medium-large potatoes (red or yellow work best)
  • 1/4 cup olive oil
  • 1 Tablespoon turmeric
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

DIRECTIONS

If you’re not normally a fan of the regular red beets, these Candy Stripe ones have a much milder flavor. The main photo is the dish before going in the oven (so you could really see how the different the Candy Stripe beets are different from regular ones).

Preheat oven to 400 degrees F. Cube the beets (1/2″ or so). Cube the potatoes but make the pieces a little larger (they’re less dense than the beets and will cook faster). Place the cubes in an oven-safe dish. In a small bowl, pour in the olive oil and sprinkle in the turmeric. Mix throughly. Take this mixture and drizzle it over the cubed veggies. Get a spatula and further mix the veggies so that they all have a nice olive oil and turmeric mixture coating. Sprinkle the salt and pepper over this. Put them in the oven, uncovered. You usually need about 35 minutes to bake these. At about 30 minutes, check by poking the veggies with a fork. The fork will go in easy when they’re done. If it doesn’t go in easy, put it on for another 10 minutes and check again. Repeat until they’re done. There will be just a mild turmeric flavor with these so very easy to pair with something else if you want to use it as a side for a main course.

Prep time: 10 min.

Cook time: 35 – 45 min.

Servings: 4

a photo of Chioggia or Candy Stripe beets and potatoes with turmeric and olive oil
(The finished dish)

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