Roasted golden beets and purple potatoes create a visually stunning and flavorful dish that celebrates the vibrant colors and earthy flavors of these delightful root vegetables. Who says you can’t eat your vegetables and love them, too?
This recipe takes the humble beet and potato and transforms them into a side dish that is both elegant and delicious.
The golden beets add a touch of sweetness and a vibrant yellow hue, while the purple potatoes bring a rich, deep color and a slightly nutty flavor.
Roasting these vegetables enhances their natural sweetness and creates a tender and creamy texture.
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The combination of the earthy beets and the hearty potatoes creates a delightful contrast in taste and texture.
What are Roasted Beets?
Roasted beets are a delicious and versatile vegetable that can add vibrant color, earthy flavor and a hint of sweetness to your dishes.
Beets are nutrient-rich and offer various health benefits.
They are a good source of fiber, folate, manganese and potassium.
Beets also contain antioxidants, such as betalains, which have anti-inflammatory properties.
Roasting beets specifically helps retain their nutritional value while enhancing their taste.
Once roasted, you can store the beets in the refrigerator for up to 5 days.
They can be used cold in salads or reheated gently in the oven or microwave.
How to Perfectly Roast Purple Potatoes
When you roast potatoes, the exposed potato flesh turns brown.
For the best visual results, slice the vegetables at least ½ inch thick and carefully remove the browned outer skins before serving.
(But don’t discard them! The crispy browned layer is still delicious).
This extra step takes a little more time, but you’ll be rewarded with a vibrant purple hue that will elevate your salads or side dishes from basic to extraordinary!
Roasting beets intensifies their natural flavors and brings out their sweetness.
The process caramelizes the sugars in the beets, resulting in a slightly nutty and earthy taste.
The texture of roasted beets is tender and creamy, making them a delightful addition to various dishes.
What is Citrus Salt?
This recipe calls for citrus salt, which is a flavorful seasoning that combines citrus zest with salt.
It is created by combining finely grated citrus zest, such as lemon, lime or orange, with coarse salt.
The zest contains the outermost layer of the citrus fruit’s peel, which is rich in aromatic oils and imparts a bright, tangy flavor.
To make citrus salt, the zest is thoroughly mixed with the salt, allowing the flavors to infuse together.
The salt helps to preserve the citrus zest and intensify its aroma.
The resulting citrus salt can be used as a versatile seasoning to add a burst of citrusy flavor to various dishes.
More Vegetable Recipes
With a modern twist, Garlic Lemon Asparagus adds a touch of complex flavor to this classic dish.
Crushed Red Skin Potatoes are the perfect traditional side with a modern twist you can claim as your own.
Or serve up a healthy serving of winter roasted vegetables when the weather turns cold!
Dishes to Serve Roasted Golden Beets and Purple Potatoes With
Roasted golden beets and purple potatoes make a visually striking and delicious combination. Here are some dishes that pair well with these roasted vegetables:
- Roasted Vegetable Medley: Combine them with other roasted vegetables like carrots, Brussels sprouts and parsnips. Toss them together with olive oil, herbs and seasonings for a flavorful side dish.
- Salad with Goat Cheese and Walnuts: Create a vibrant salad by adding the roasted golden beets and purple potatoes to a bed of mixed greens. Top it with crumbled goat cheese, toasted walnuts, and a simple vinaigrette for a well-balanced and satisfying meal.
- Grain Bowl: Build a nourishing grain bowl with cooked quinoa, brown rice or farro as the base. Add these roasted veggies, along with other toppings such as avocado slices, roasted chickpeas and a drizzle of tahini dressing.
- Herb-Roasted Chicken or Salmon: Serve them alongside herb-roasted chicken breasts or baked salmon fillets. The vibrant colors and flavors of the vegetables complement the protein-rich main dish beautifully.
- Vegetable Hash: Create a hearty and colorful vegetable hash by combining them with sautéed onions, bell peppers, and zucchini. Top it with a fried or poached egg for a satisfying brunch or light dinner option.
- Roasted Vegetable Wrap or Sandwich: Use the roasted golden beets and purple potatoes as a filling for a wrap or sandwich. Layer them with fresh greens, sliced avocado and your choice of protein, such as grilled chicken or tofu, for a delicious and portable meal.
Whether served as a side dish or as part of a larger meal, roasted golden beets and purple potatoes are sure to impress with their beautiful presentation and delightful flavors.
Get ready to indulge in this colorful and satisfying dish that highlights the natural beauty and flavors of these remarkable root vegetables.
For more yummy vegetarian ideas!
The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat: A CookbookThe Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof RecipesLove Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body: A CookbookThe Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat
- 3 purple potatoes, peeled and cut into ½” slices
- 2 large golden beets, peeled and cut into ½” slices 2 T. extra virgin olive oil
- 1 T. citrus (or kosher) salt
- 8-10 sprigs fresh thyme, leaves removed and stems discarded (optional)
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, toss the sliced potatoes and beets with the olive oil. Transfer the vegetables to the prepared baking sheet and spread into a single layer without overcrowding.
- Sprinkle with citrus (or kosher) salt and thyme leaves and place the baking sheet in the pre-heated oven. Roast for 15 minutes, then turn the vegetables. Return to oven and roast another 10-15 minutes or until beets and potatoes are golden brown and fork tender.
- Remove from oven and cool slightly before handling. Remove browned potato skins to reveal the gorgeous color underneath.
- Cut vegetables into bite-sized pieces, if desired. Serve immediately as a vibrant side dish or add to a mixed green salad for a bold splash of color. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 30mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 3g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.