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.
- 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
- 2/3 cup apple cider
- sea salt
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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