This combination of rosemary roasted beets, potatoes, and peppers is a delicious dish you can serve all year long, but it is especially good as we head toward the autumn and 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 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!
High on a mountain above the Napa Valley at Cain Vineyards, 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 from my parents had taught me would stand the test. I’m happy to say I didn’t totally embarrass my friend or myself that day.
Platter of fresh vegetables, ready to be turned into supper!
Lunch arrived, and on my plate were some slices of a vegetable I didn’t recognize – they were fresh 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 no memory of the rest of the meal (I’m sure it was exceptional) but can still taste that first bite of roasted beet. These days beets happily are regularly seen in our home and in my menus.
The brilliant jewel tones of peeled beets, ready for chopping and roasting
Today Food Network’s #SummerFest 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.
These rosemary roasted beets, potatoes, and peppers are a delightful side dish or vegetarian main course, filling and satisfying. 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. Make sure you check out all the other beet recipes from my very talented friends below and have a wonderful weekend.
Key Ingredients for Rosemary Roasted Beets, Potatoes, and Poblanos:
- Red and golden beets
- Yukon Gold or red skin potatoes
- Poblano peppers and a jalapeno pepper
- Onions, olive oil, fresh rosemary, thyme leaves
Why are there both red and golden beets in the recipe?
Everyone knows red beets, but golden beets may be new to some. They are both delicious but the golden ones have a milder flavor and don’t stain as badly as the red beets. I prefer the golden beets, but like both varieties.
PRO Tip:
When working with red beets, always wear an apron, or clothes you don’t mind getting stained. And cutting the beets and potatoes about the same size will help them cook at the same rate.
What is a Poblano Pepper? Is it hot?
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 more jalapeno 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!
How to make Rosemary Roasted Beets, Potatoes, and Peppers:
- Peel the beets and cut into chunks, separating them into two different baking dishes; drizzle 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; add the red beets to the remaining vegetables, tossing to combine
- Taste and adjust seasoning as needed
Kitchen Tools I Use to Make This Recipe (affiliate links):
Gluten-Free Tips:
The dish is naturally gluten-free and vegetarian/vegan!
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 jalapeno pepper, stem, seeds, and ribs removed, optional
- 1 white or yellow onion
- 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
- Preheat the oven to 350°F. Set out a medium baking dish (such as a 7x11") and a 9x13-inch baking pan.
- Trim 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.
- 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.
- 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.
- 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.
- Remove from the oven and let cool slightly. Carefully remove the foil cover and add the red beets to the other vegetables, tossing well. Taste and add more salt or pepper if needed.
- 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 vinaigrette. I love them both ways!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 382Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 12mgSodium: 140mgCarbohydrates: 63gFiber: 8gSugar: 10gProtein: 10g
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Make sure you check out all of these delicious beet recipes from my blogging friends!
Jeanette’s Healthy Living: Star Anise Ginger Pickled Beets
Dishing: Beetroot Brownies / Beet Brownies
Devour: 4 Beet Salad Best Bets
Napa Farmhouse 1885: Beet Greens with Balsamic Glazed Beets
Red or Green: Sweet and Spicy Roasted Beet and Bacon Salad
Virtually Homemade: Beet Risotto with Goat Cheese
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
FN Dish: 5 Ways to Brighten Beets
This post was first shared in Sept 2013. The article was updated in 2020.
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Kate says
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 says
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.