This combination of rosemary roasted beets, potatoes, and peppers is a delicious dish you can serve all year long, but it is especially good during the cooler days. It makes a beautiful side dish or vegetarian/vegan main course. It is naturally gluten-free making it a wonderful option when you are serving someone who cannot eat gluten.
I grew up being forced to eat red beets from a can and hated them. I thought all beets were nasty and then one day I had freshly cooked beets. My life changed forever that day.
I had been invited to join a friend for a day of wine tasting with a group of wine connoisseurs. I was very far from that elevated level, but I enjoyed wine and spending time in Napa Valley has always been one of my favorite activities. This was going to be a fun new experience and as a young woman in my twenties, I was up for an adventure!
We turned off the main road in St. Helena and drove up the curvy country road, climbing higher and higher until we were seemingly miles above the valley floor. We turned down an even smaller lane and arrived at Cain Vineyards. The vistas were breathtaking and I couldn’t wait to start our event.
We sat down to lunch and I was excited to experience my first chef created food and wine pairing. I was way out of my league, but confident that the training I received in table manners and pleasant dinner conversation that my parents had taught me would stand the test. I’m happy to say I didn’t embarrass my friend or myself that day.
Lunch arrived, and on my plate were some slices of a vegetable I didn’t recognize – they were fresh golden beets. I took one bite and it was a revelation. I not only didn’t hate them, I loved them! I exclaimed that they tasted like the earth and everyone stared at me with bemused expressions on their faces. What in the heck was I talking about? But I didn’t care if they laughed out loud, I was in love with a vegetable that I had never experienced before.
I have little memory of the rest of the meal (I’m sure it was exceptional) but can still taste that captivating first bite of roasted beets. These days golden beets happily are regularly seen in our home and part of my party menus.
Today, Food Network’s seasonal celebration is focusing on beets. I wanted everyone to experience the pure, simple beauty of their flavor and created a very simple preparation for you today. Roasting brings out the natural sweetness and combining them with potatoes and poblano peppers, creates a balanced and flavorful side dish or vegetarian-vegan main course.
When working with red beets, do yourself a favor and utilize disposable gloves. It will make the task much less messy and no staining of your fingers!
Cutting the beets and potatoes about the same size will help everything finish cooking about the same time. The beets are done when they are fork tender.
This dish will keep you and your family happy and healthy all year long. I hope you fall in love with beets the same way I did ~ and if you love wine, add a beautiful bottle to this meal and you’ll have nearly the same experience I did!
These rosemary roasted beets, potatoes, and peppers are a delightful side dish or vegetarian main course – filling, healthy, and satisfying. Make sure you check out all the other recipes from my very talented friends below the recipe and have a wonderful weekend.
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Rosemary Roasted Beets, Potatoes, and Peppers:
- Red and golden beets, Yukon Gold or red skin potatoes, poblano peppers, jalapeño pepper, onions, olive oil, fresh rosemary, thyme leaves, kosher salt*, freshly ground black pepper
PRO Tip:
Everyone knows red beets, but golden beets may be new to some of you. Both are delicious but the golden ones have a milder flavor and don’t stain as badly as the red beets. I prefer the golden beets and so does The Artist. You will often find the two colors next to each other in the produce department. Note that they look similar but the golden beets will have an orange peel vs a darker brownish peel.
How to make Rosemary Roasted Beets, Potatoes, and Peppers:
- Peel the beets and cut into chunks, separating them into two different baking dishes by color, yellow in the larger pan and red in the smaller one; drizzle each with olive oil.
- Peel and cube the potatoes adding them to pan with the golden beets; add the chopped peppers and onions.
- Season both baking dishes with rosemary, thyme, salt, and pepper.
- Cover with foil and roast 30 to 45 minutes until vegetables are fork tender; use a slotted spoon to add the red beets to the remaining vegetables, tossing to combine.
- Taste and adjust seasonings as needed.
PRO Tip:
When working with red beets, always wear an apron, or clothes you don’t mind getting stained. Cutting the beets and potatoes about the same size will help them cook at the same rate.
PRO Tip:
A poblano pepper is a mild pepper with lots of flavor that enhances every dish you add it to. If you can’t find poblanos, you can also use Anaheim peppers for a mild flavor, and/or more jalapeño or dried red pepper flakes for more heat. Or leave them out entirely – that’s OK too. Do whatever works best for you and your family!
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
This dish is naturally gluten-free and also vegetarian and vegan!
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Rosemary Roasted Beets, Potatoes and Peppers (GF)
This combination of rosemary roasted beets, potatoes, and poblanos is a delicious dish you can serve all year long. It makes a beautiful side dish or vegetarian-vegan main course. It is naturally gluten-free making it a wonderful option when you are serving someone who cannot eat gluten.
Ingredients
- 4 large red beets
- 4 large golden beets
- 4 large Yukon Gold or red potatoes
- 3 to 4 poblano peppers, stems, seeds, and ribs removed
- 1 medium onion
- 1 jalapeno pepper, stem, seeds, and ribs removed, optional
- 3 tbsp organic olive oil
- 2 tbsp chopped fresh or dried rosemary
- 1 tbsp fresh or dried thyme leaves
- Kosher salt* and freshly ground black pepper, to taste
Instructions
1. Preheat the oven to 350°F (180°C). Set out a medium baking dish (such as a 7x11") and a 9x13-inch (23x33cm) baking pan.
2. Cut the stems and roots off the red beets, peel them, and cut into small chunks. Place them in the smaller baking dish and set aside. Rinse your hands to avoid staining. You want to cook the red beets separately so they don’t bleed and color the other ingredients.
3. Trim the golden beets, peel and cut into small chunks. Place them in the larger baking pan. Cut the potatoes into chunks the same size as the beets and add to the larger pan. Chop the poblano peppers and onion into pieces about 1/2-inch-square and add to the potatoes and golden beets. Add the minced jalapeno if using.
4. Drizzle the red beets with 1 tbsp of the oil and pour the remaining 2 tbsp of oil over the potato mixture in the larger baking pan. Sprinkle both pans with some of the rosemary, thyme, salt, and pepper. Toss until everything is coated with the olive oil and the seasonings are evenly distributed.
5. Cover both baking dishes with foil and bake for about 30 to 45 minutes. Check the beets and remove from the oven when they are easily pierced with a fork. The larger you cut your chunks, the longer they will take to get tender. Keep them on the smaller size.
6. Remove from the oven and let cool slightly. Very carefully remove the foil cover, toss each dish well, and using a slotted spoon add the red beets to the other vegetables, tossing well. Taste and add more salt or pepper if needed.
7. Serve immediately or cool, cover and refrigerate to serve them the next day. You can eat them as is or use them as the base for a delicious salad tossed with a simple vinaigrette. I love them both ways!
Recipe found at www.theheritagecook.com
Notes
The dish is naturally gluten-free, vegetarian, and vegan!
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 331Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 7gSodium: 142mgCarbohydrates: 60gFiber: 10gSugar: 16gProtein: 8g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
Make sure you check out these delicious beet recipes from my blogging friends for the Food Network’s celebration of beets!
Jeanette’s Healthy Living: Star Anise Ginger Pickled Beets
Napa Farmhouse 1885: Beet Greens with Balsamic Glazed Beets
Red or Green: Sweet and Spicy Roasted Beet and Bacon Salad
Domesticate Me: Ginger-Soy Glazed Salmon with Asian Beet Slaw
Dishin & Dishes: Roasted Beet Salad with Garlic Vinaigrette
Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad
Weelicious: Red Beet and White Bean Hummus
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Sept 2013. The article was updated in 2026.
Kate
This dish, or similar ones, became my go to side dish for summer potlucks. People loved the rosemary potatoes. Adding the beets made a splash of color and sweetness. Love this!
Jeanette
Jane – I too disliked beets until I tasted my first roasted beet several years ago. I’ve been a fan ever since. It’s all in the way it’s cooked. Your roasted beets with rosemary sound delicious and right up my alley.