Colorful Roasted Beets & Purple Potatoes – a delicious recipe with purple potatoes, beets, olive oil, marjoram, parsley flakes, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash the beets and potatoes, and cut the potatoes into quarters or thirds, but don't make the pieces too big.
2
Peel the beets and cut into slices or chunks.
3
Put the cut beets and potatoes into a large zipper bag with the olive oil and seasonings (the ones I listed or another kind you like) and leave some air in there, zip it, and vigorously shake until all the pieces are evenly coated with oil and herbs.
4
Lay the pieces out into a large baking dish (like 9 x 13) so most of them lay flat. Bake at 425F for 50 minutes.
5
Putting a foil vent over the baking dish might speed it up but I haven't tried it yet. But I like to bake for 50 then put the broiler on for 5 minutes so the potatoes crisp up nicely.
113
kcal
Calories
8
g
Fat
10
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 small purple potatoes, 4 beets, 2 tablespoons olive oil, 2 teaspoons marjoram, and more.
Yes, Colorful Roasted Beets & Purple Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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