Root vegetables and carbs are my FAVORITE! I love potatoes and beets, and I most especially love their diversity. I recently bought a cast iron pan and have been using it to cook pretty much everything, whether in the oven or on a stove. I find that baking in a cast iron pan actually helps to retain the moisture of vegetables, and to me, they just come out better! I’ve baked butternut squash in my cast iron pan several times, but recently graduated to other root vegetables like carrots, beets, potatoes and turnips. This recipe is so simple, delicious, and so good for you! I each this for a lunch, with a side of avocado. There is really not limit on what you can add to this recipe, so once you have the basic ingredients in there, go crazy with other vegetable add ins!
So…let us begin!
You will need:
- 1 cast iron pan
- 2-3 large yukon gold potatoes and/or sweet potatoes (these are the only kind I have used. If you are using another type like russet, make sure the keep an eye on the cooking time, as it may be different)
- 2-3 large beets
- 1/4 cup coconut oil (Note: you can use any other oil as well if you prefer. However, coconut oil is one of the safest oils to cook with, as it does not turn into a carcinogen when at high temperatures, like other oils do such as olive oil. If you are going to substitute, try to make it walnut or avocado oil!)
- 1/4 tsp turmeric
- about 2 tbsp fresh rosemary
- about 1 tbsp fresh thyme
- about 1 tbsp fresh dill
- 5-6 cloves peeled garlic
- salt and pepper to taste
Cast iron pan greatness!
Preheat the oven to 400 degrees.
While the oven is heating, thinly slice the beets and potatoes. If you have a spiralizer, you can use this as well for extra thin slices. If you don’t know what a spiralizer is, read my blog post about it!
Peel and garlic (leaving the cloves whole) and brush your cast iron pan with a bit of coconut oil. Once your pan is greased, arrange the beets and potatoes in rows, or however else you like. When you are done, place the garlic around the pan, then sprinkle on the turmeric, salt, pepper and rosemary.
Lastly, drizzle the coconut oil on top. NOTE: if you have a pastry brush, you can brush the oil on as well.
Put your cast iron pan in the oven, and bake for 50 minutes to one hour, depending on how thick or thin your potato slices are.
Once the potatoes are done, take out of the oven and add the thyme and dill. Set aside to cool for a bit, then…it’s time to eat!
You can eat this with a side of avocado, a side salad, green smoothie, or anything else you prefer! You will love this dish! It’s so simple and easy to do!