Go Back
rosemary beet and potato bake

Rosemary Beet and Potato Bake

Dena Gershkovich
This Rosemary Beet and Potato Bake is pretty, different and savory…what could be bad?
Prep Time 10 mins
Cook Time 1 hr
Course Side Dish
Cuisine Vegetarian
Servings 8 servings


  • 3 beets, peeled and thinly sliced
  • 2 Yukon Gold potatoes, peeled and thinly sliced
  • 1 sweet potato, peeled and thinly sliced
  • 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 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.


Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!