Beet and Sweet Potato Gratin
A colorful side dish. Try a variety of beets or mix in other root vegetables to enhance the rainbow effect! A mandoline will make short work of the slicing, but otherwise take your time and make the slices between 1/8 and 1/4 inch wide. The dish can stand for a long time before serving so it's a good choice for making ahead if necessary. Reheat in a 350 degree oven for 15 minutes if needed.
Servings: 6 - 8
Ingredients
- 2-3 fist sized beets peeled and sliced thinly
- 1 medium-large sweet potato two fist sized, peeled and sliced thinly
- 1 medium onion diced
- 2-3 cloves garlic finely minced
- 5 tablespoons butter divided (olive oil can be substituted)
- 1 tablespoon fresh thyme leaves lightly chopped (1 teaspoon dried)
- 1/2 - 3/4 cup chicken or vegetable broth
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Preheat the oven to 400°F/200°C. Use some of the butter to coat the sides of a 1 1/2 quart gratin dish and arrange the sliced beets and sweet potatoes in a pleasing manner.
- After all the vegetables have been placed, saute the onions and garlic in the butter until they begin to soften and change color.
- Stir in the chicken broth and thyme, and season with salt and pepper.
- Pour the sauce over the beets and sweet potatoes.
- Cover the dish with foil and bake for about 30 minutes. Remove the foil and continue to cook until the vegetables are tender and brown on the tops. It may take another 30 minutes.
- Garnish before serving if desired.