Adding fresh lemon juice to this dish sounds easy – and it is – but it makes a big payoff in flavor creating a nice comfort food. You can use any potatoes or beets on hand. This recipe calls for Yukon Gold yet we have used red, russet and even sweet potatoes. Same with the beets. Their purple add a visually appealing contrasting color to the overall look, but golden beets can also be a good alternative. The more we have gotten creative mixing in an array of potatoes and beets, the better the design…and the happier our guests have been!
Ingredients:
6 Yukon Gold potatoes, peeled and sliced thin
2 large beets, peeled and sliced thin
2 Tbsp butter (or good olive oil for a vegan version)
Juice from 2-3 lemons
2 garlic cloves , minced
1 Tsp cumin
Salt and pepper
Preheat oven to 375 degrees.
Use one potato slice to smooth olive oil to coat bottom of a roasting pan.
When the pan base is completely covered, place the potato slice in one corner and start to layer on additional slices. Mix in the beet slices to create a decorative pattern covering the entire pan.
In a new small pan melt the butter over low heat. Mix in the lemon juice, cumin, garlic, salt and pepper. Pour the butter mixture over the potatoes and beets.
Roast for 45 minutes, or until the beets are soft and the potatoes are lightly browned. To crisp the potatoes even more, tilt the roasting pan and scoop off as much of the butter/juice as you can. Drizzle this butter/juice mix over the potatoes and put back in oven for 10 minutes more.
