Rosemary Beet and Potato Bake
I didn’t realize that I liked beets until about four years ago, when I spent a gap year in Israel. To be honest, I used to think that fuchsia should be reserved for colored pencils and watercolor paints, but after trying many delicious Mediterranean-inspired beet salads, I’ve changed my mind – and I’m glad that I have!
I’m all about those easy recipes that you can just stick in the oven and forget about – well, forget about for the right amount of time lol. I’m definitely guilty of burning things! :/ But seriously, this one is pretty difficult to mess up. Even if you do leave it in for a bit longer that I recommend (hey, life happens), this dish should still be more than okay.
I love the way the flavors combine in this dish: The sweet potato brings out the beets’ sweetness, and the Yukon Gold potatoes taste SO good with the rosemary. I am totally a fan of this beet to potato ratio!
Contrary to popular belief, white potatoes are not “evil” and do not cause weight gain more than any other food would.
Sweet potatoes are more nutritious than white potatoes are, due to having a higher vitamin C and beta carotene content (beta carotene is what makes sweet potatoes orange), among other benefits.
However, one food having more nutrients than another does not automatically make the alternative “bad.” It simply makes it not as beneficial to your body, from a nutrition perspective.
In other words, white potatoes are closer to neutral, in terms of helping your nutrition, while sweet potatoes will actively provide your body with more vitamins and minerals.
Just to be clear: White potatoes will NOT hinder your nutrition!
In fact, white potatoes actually contribute more iron and potassium than sweet potatoes do and have a pretty similar nutritional profile to sweet potatoes, once the beta carotene matter is set aside.
Also, realize that there is so much more to food than just nutrition – such as satisfaction, for example.
White potatoes add flavor and substance to this dish, which will perhaps help you enjoy the beets and sweet potatoes in it even more! Remember that a key part of satiety is consuming foods that you actually enjoy!
Adding white potatoes (or another food that may not be considered “healthy”) to a dish can get you to try new veggies, making it easier to reach the recommended five to nine servings of fruits and/or veggies per day (yes, it really is that much!).
I am all for inclusion, not exclusion.
So, if you’ve tried everything and you’ll only eat your fruits and veggies with white potatoes, cheese, chocolate or whipped cream, then go for it. What’s most important is that your body is getting the fruits and veggies that it needs.
Rosemary Beet and Potato Bake
- 1 sharp knife
- 1 cutting board
- 1 peeler
- 1 large bowl
- 1 spatula
- 1 9×9-inch baking dish
- Aluminum foil
- Olive oil spray
- 3 beets, peeled and thinly sliced
- 2 Yukon Gold potatoes, peeled and thinly sliced
- 1 sweet potato, peeled and thinly sliced
- ⅓ cup olive oil
- 1 to 1½ tablespoons fresh rosemary, roughly chopped
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- Black pepper to taste
- Preheat oven to 375 F. Spray a 9-inch circular baking dish with oil.
- Mix oil, rosemary, salt, garlic powder and pepper in a large mixing bowl with a spatula. Add beets and potatoes. Mix until vegetables are evenly covered with the oil mixture. (Note: The colors might bleed into each other, but that’s okay!).
- Arrange slices in a rose. Do this by creating circles of slices and layering them on top of each other. It helps to put the larger slices on the bottom of the dish and to reserve the smaller slices for the middle of the rose. Pour any extra oil on top of the rose.
- Cover with foil. Bake for around 60 minutes, until potatoes and beets can be easily pierced with a fork. Bake for 25 to 30 more minutes, uncovered, or until desired crispiness is reached.
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