Roasted beets, potatoes and red pepper


Oven-ready veggies.

Another easy to make side dish: peel, cut, throw into the oven and eat. It takes 10 minutes to prepare the veggies and around 45 minutes to bake in the oven. You can add pretty much whatever veggies are in season and you can play with the herbs. For extra flavor, add Feta cheese (here’s another version of this recipe).


  • 3 medium beets
  • 5 new potatoes
  • 1 red pepper
  • 2 garlic cloves
  • 2 Tbsp olive oil
  • 1 tsp balsamic vinegar
  • dried rosemary
  • salt and pepper


  1. Wash, peel and cut the beets and the potatoes. I recommend doing it in the sink, using gloves, because the beets stain everything (fingers included). Many people prefer not to peel the potatoes (especially new potatoes), so here’s another time-saving option.
  2. Place in a big bowl, add the rest of the ingredients and mix well.
  3. Use an oven-proof dish or a pan (unless you use a glass dish, don’t forget the baking paper, since those pesty beets can stain your pans) and bake in the oven until veggies are tender (for 45 minutes or more, 400F).
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