Beetroot and Potato Tian

DIFFICULTY
Easy Easy
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 2 tbsp olive oil, plus more for drizzling
  • 2 red onions, finely sliced
  • 4 cloves of garlic, minced
  • 4 sprigs thyme, leaves stripped
  • 2 medium sweet potatoes, peeled and thinly sliced into rounds (can use a mandolin for ease)
  • 2 medium white potatoes, peeled and thinly sliced into rounds
  • 2 medium beetroot, peeled and thinly sliced into rounds
  • Salt and pepper
  • Method

  • 1
    Preheat oven to 170°C/ Fan 150°C/ Gas Mark 4.
  • 2
    In a large frying pan, heat the oil and sauté the onions and garlic for 8 minutes on a medium heat until soft and slightly caramelised.
  • 3
    Add the onions to a large casserole/oven dish. Arrange the potatoes and beetroot slices in a nice pattern into the dish on top of the onions.
  • 4
    Scatter over thyme leaves and salt and pepper and give it a good drizzle of olive oil. Pop in the oven for 45 minutes or until the vegetables are cooked through but also slightly crispy and golden.
  • 5
    Serve immediately!