Oven-Roasted Beets and Potatoes

6 to 8 servings

4 medium golden beets, peeled

4 medium red beets, peeled

6 medium Yukon Gold potatoes, peeled

4 T butter

2 T thyme leaves, chopped

2 T rosemary leaves, chopped

salt and pepper

1. Preheat the oven to 400°F. Have ready a 9-inch oven-safe skillet (cast iron is perfect).

2. Using a mandoline, slice the vegetables into rounds about ⅛-inch thick. Set aside.
3. In a small pot, melt the butter over medium heat. Stir in the thyme and rosemary.
4. Brush half the herbed butter into the base of the skillet and up the sides. Stack 2-3 golden beet slices then 2-3 red beet slices, followed by 2-3 potato slices. Continue this pattern until you've formed a ring around the skillet. Repeat the process to fill in the center.
5. Brush the remaining herbed butter on top of the vegetables, then season with salt and pepper.
6. Roast until the surface of the vegetables is golden and crisp and the interior is tender, 25 to 30 minutes. Let cool for 10 minutes before serving.