A seasonal side dish recipe for a beet and root vegetable tian with shallots and thyme, drizzled with an apple cider reduction.
My sister-in-law showed up to Thanksgiving with a Dutch oven full of root vegetables and a car seat containing a dark-haired beauty I would like to adopt as my own. Since I can’t steal my niece for more than a few moments here and there, I instead picked Bethany’s brain about beets.
On a buffet lined with vegetable dishes, the beets – pink and purple and dotted with rutabagas and potatoes – held their own. Comforting and elegantly simple, I was still thinking about them a day later as I stared at my own fridge full of the last farmers market beets.
When I asked Bethany about them, she mentioned she wanted to do a tian, but didn’t having the time, what with the newborn and all. The idea stuck, and soon we were slicing up our own selection of root vegetables for dinner while sipping cider after a family snowball fight.
The beauty of this combination of pink turnips, black radishes, golden potatoes, and red and golden beets is how they play together. From the bite of the radish and turnip to the mellow potato to the sweet earthiness of the beets, they work as a group. Sitting on top of shallots, sprinkled with fresh thyme, and coated with a thick apple cider reduction, they are comforting in a warm, familiar way while still bringing color and freshness to your winter meal.
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
- Preheat oven to 400ºF. Wrap beets in foil and place on a baking sheet. Bake for 30 minutes.
- Remove from oven and allow to cool. These can be refrigerated and kept overnight until ready to assemble.
- Preheat oven to 375ºF. Using a mandolin or a very sharp knife, cut beets, turnips, radishes, and potatoes into ⅛" thick slices.
- 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.
- 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.
- Cover with foil or fitted lid and bake for 30 minutes. After 30 minutes, remove the foil. Continue baking for another 30 minutes.
- 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.
It’s time again for Eat Seasonal. December is looking mighty vibrant, despite the gray skies and blanket of white. Take a moment to see how everyone is using fresh produce this month and follow along using #eatseasonal.
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