Beet and Root Vegetable Tian with Apple Cider Reduction

  • 1 pound golden beets (3-4 medium), trimmed
  • 1 pound red beets, trimmed
  • 1 pound pink turnips
  • 3 black radishes
  • 2 medium golden potatoes
  • 3 tablespoons olive oil
  • 2 medium shallots, minced
  • 1 tablespoon fresh thyme
  • ⅔ cup apple cider
  • sea salt
  1. Preheat oven to 400ºF. Wrap beets in foil and place on a baking sheet. Bake for 30 minutes.
  2. Remove from oven and allow to cool. These can be refrigerated and kept overnight until ready to assemble.
  3. Preheat oven to 375ºF. Using a mandolin or a very sharp knife, cut beets, turnips, radishes, and potatoes into ⅛" thick slices.
  4. In a small saucepan, heat one tablespoon of oil. Sauté the shallot until translucent, about 5 minutes, adding in 1 teaspoon of thyme near the end. Pour oil and shallot into the bottom of a 10" pie plate or cake pan, spreading to coat the bottom.
  5. Toss vegetable slices with remaining olive oil, two tablespoons of apple cider, and two generous pinches of sea salt. Using a pattern, stack the vegetables together and arrange in the pie plate, going around the outside, and then filling the center. Sprinkle with remaining thyme.
  6. Cover with foil or fitted lid and bake for 30 minutes. After 30 minutes, remove the foil. Continue baking for another 30 minutes.
  7. While the tian is baking, in the same pan the shallots were cooked in, reduce the apple cider by half over medium heat. Remove the tian from the oven, drizzle with apple cider reduction and serve warm.
Author: Shaina Olmanson
Prep time: 30 mins
Cook time: 90 mins
Total time: 2 hours
Recipe by Food for My Family at