Beet and Root Vegetable Tian with Apple Cider Reduction

Beet and Root Vegetable Tian with Apple Cider Reduction

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.

Ingredients

  • 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
  • sea salt
Read the whole recipe on Food for My Family