Roasted Golden Beets and Purple Potatoes

Looking for a side dish that is both delicious and healthy? Try this easy-to-make recipe for Roasted Golden Beets and Purple Potatoes! This dish utilizes simple ingredients to create a flavorful and nutrient-rich experience that is sure to please. Crispy on the outside, soft in the middle – these roasted vegetables are irresistible!

As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.

Why you’ll love this recipe

1. They’re full of flavor – the combination of golden beets and purple potatoes is sure to tantalize your taste buds!
2. Nutrient-rich – each serving contains essential vitamins and minerals that are great for overall health.
3. Easy to prepare – all it takes is a few minutes in the oven, and you have a delicious side dish ready to go!
4. Fresh and colorful – this vegetable dish brightens up any plate with its vibrant colors and freshness!

What are purple potatoes?

Uncovering a new culinary delight is an exciting experience – and it’s even more delightful when that treat comes in the form of purple potatoes! Native to South America, these beautiful spuds are highly sought after because they boast disease resistance, can survive harsh climates, provide delicious flavor – AND pack a nutritional punch with antioxidants and high fiber content. If you have yet to try purple potatoes, prepare yourself for a real treat!

For an undeniably royal result, combine dark purple potatoes and rich golden beets with this recipe. However, note that the exposed potato will brown during roasting; for best visual results, slice vegetables at least ½” thick and carefully discard the surface of each before serving (but don’t throw away – it’s still delicious).

Although this may take a little extra time, you will be rewarded with an incomparable shade of purple that elevates your salads and side dishes from ordinary to spectacular!

Ingredients

• Purple potatoes: As mentioned these are a specific type of potato that needs a little careful cutting to get the best from them.
• Golden beets: Cut these to a similar thickness to the potatoes once you have peeled them.
• Citrus salt: If you can find this, it is perfect but you can use normal salt if that’s easier.
• Thyme: Use some fresh thyme to add to the finished dish.
• Stilton: The blue cheese makes a great addition to the salad, crumble some on when you serve.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

• Potatoes: If you don’t have purple potatoes, you can substitute regular white potatoes, sweet potatoes, or even Yukon Golds.
• Beets: For the golden beets, you can use red beets or try substituting butternut squash.
• Salt: Instead of citrus salt, you can use regular sea salt for a touch of flavor.
• Thyme: For the thyme, try rosemary or oregano to lend an herby taste to this dish!

Instructions

Step 1: Prepare the baking sheet

Place the top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.

Step 2: Prepare the vegetables

In a large bowl, toss the sliced potatoes and beets with olive oil. Transfer the vegetables to the prepared baking sheet and spread them into a single layer without overcrowding.

Step 3: Salt and cook the vegetables

Sprinkle with citrus (or normal) salt and thyme leaves and place the baking sheet in the pre-heated oven. Roast for 15 minutes, then turn the vegetables. Return to oven and roast another 10-15 minutes or until beets and potatoes are golden brown and fork tender. 

Step 4: Finish and serve

Remove from oven and cool slightly before handling. Remove browned potato skins to reveal the gorgeous color underneath. Cut vegetables into bite-sized pieces, if desired. Serve immediately as a vibrant side dish or add to a mixed green salad for a bold splash of color.

Recipe tips

1. Peel the potatoes and beets before roasting for a more flavorful dish.
2. Preheat your oven to ensure even cooking.
3. Don’t overcrowd the baking sheet – line the vegetables up in a single layer for best results.
4. Drizzle with olive oil and season generously with citrus salt and thyme for maximum flavor!

Recipe FAQ

What temperature should I roast the vegetables at?

When roasting your meal, 400-425 degrees Fahrenheit is the perfect temperature to ensure the gorgeous crispness that you’d expect in a dish like this one. Plus, their vibrant colors will add some pizzazz to any plate they grace. 

How long does it take to roast these vegetables?

The cooking time for this dish is around 25-30 minutes, but it depends on your oven’s temperature calibration.

Can I substitute other herbs for the thyme?

Yes, you can trade out thyme for rosemary or oregano, depending on your preference.

Is there a way to make the potatoes crispier?

To get extra crispy potatoes, try preheating your baking sheet before putting the cut potatoes onto it.

Storage & reheating

• Fridge: Allow the cooked vegetables to cool completely before transferring them to an airtight container or plastic bag.
• Freezer: You can freeze uncooked vegetables. Begin by cutting your vegetables into small, bite-sized pieces so they can thaw quickly when needed. Then place the vegetables onto a baking sheet and place in the freezer for a few hours until completely frozen. Once frozen, you can transfer them to a sealed container or bag and store in the freezer for up to 3 months.
• Reheating: When you’re ready to enjoy your leftovers, simply reheat in the oven or microwave for a few minutes until warmed through.

More recipes

Want more ideas? Check out these other related recipes!

• Sous Vide Golden Beet Salad with Goat’s Cheese and Pistachios
• Roasted Pork Tenderloin with Golden Beets
• Black Bean and Sweet Potato Soup
• Cheesy Crash Hot Potatoes