Go Back
Clever Housewife

Roasted Potatoes and Beets

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 red beets peeled and chopped into bit-sized pieces
  • 1 bag Tasteful Selections Sunrise Medley Potatoes
  • 1/2 bag Tasteful Selections Honey Gold Potatoes
  • 1 red onion chopped
  • 3 Tbs olive oil divided
  • 2 Tbs balsamic vinegar divided
  • 2 tsp dried ginger divided
  • 1 tsp chili pepper flakes optional
  • salt and pepper to taste

Method
 

  1. Preheat oven to 350°.
  2. Place chopped beets in an 8x8 casserole dish, and potatoes in a 9x13 casserole dish. They need to cook separately so colors don't bleed.
  3. To the beets, add 1 Tbs olive oil, 1 Tbs balsamic vinegar, 1 tsp dried ginger, and salt and pepper to taste. Toss to coat.
  4. To the potatoes, add onion, 2 Tbs olive oil, 1 Tbs balsamic vinegar, 1 tsp dried ginger, chili pepper flakes, and salt and pepper. Toss to coat.
  5. Cover dishes with foil and bake for 50-60 minutes, or until veggies are fork tender.
  6. Add cooked beets to potatoes and toss. Serve warm or chilled.