It's the end of April, and I'm still craving wintry meals. Is it because I'm crazy? No. It's because it's still rainy and cold in Portland. Hmph. But in this last gasp of cold weather, there's nothing better to ease my suffering than roasted, garlicky vegetables. Beets, potatoes and onions, to be exact.
This dish is great for potlucks. It'll feed about 6-8 people, and it's also delicious cold.
about 5 medium yellow potatoes, washed & cut in larger bite-sized pieces
2 large beets, washed, peeled and cut into larger bite-sized pieces
1/2 of an onion, cut in big chunks
salt and black pepper
adapted from Gourmeted
1 1/2 Tbs canola oil
2 Tbs olive oil
1/2 tsp salt
1/4 ground black pepper
4-5 garlic cloves, peeled
1 1/2 Tbs fresh lemon juice
1 Tbs fresh thyme leaves or 1 tsp dried
For the vegetables, preheat the oven to 425 degrees. Lay out the the potatoes and beets on a cookie sheet. You'll add the onions a little later. Drizzle with oil and mix to coat. Generously sprinkle with salt and pepper. Roast for 20 minutes.
Meanwhile, make the dressing. In a food processor or blender, pulse the garlic, salt, pepper, and thyme until finely chopped. Scrape sides. Add oils and lemon juice. Blender until smooth. Set aside.
Take out the pan of vegetables and add the onion with a little more oil. Roast for another 20-25 minutes, or until the potatoes and beets are very tender. Pour the dressing over the vegetables and toss to coat.