Roasted Potatoes and Golden Beets with Herbs

Serves 8 


4 large Yukon potatoes peeled and 4 small golden beets peeled and sliced thin with a mandolin
Dash of paprika
Salt and pepper to taste
1 t dried or fresh oregano
¼ C olive oil
2 T flavored oil, like Tuscan
2 T butter, salted


  • Arrange thin slices together and in a circle inside a baking dish or oven safe skillet, alternating every 10 slices or so. Arrange any way you fancy! You can also use some red beets and orange beets for color.
  • Ladle the oil,salt,pepper, and herbs over the vegetables. Sprinkle with the paprika. Dot butter around and on top of the vegetables. Bake in a 400 degree F oven for about 45 minutes, or until the beets are softened
  • Note: Make sure that if you soak the potatoes and/or beets in cold water to preserve them between prep and roast, that you DRY THEM COMPLETELY.

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