Perfect for a quick evening supper. This time of year we still have a few onions left as well as beets and potatoes from the fall harvest.
Makes 6 servings (depending on if serving as a main course or a side dish)
1pound beets (about 3 medium size ones) trimmed and scrubbed
1 medium onion thinly sliced
6Tbs extra-virgin olive oil (I would use our hi-oleic safflower oil)
1Tbs fresh thyme leaves (or 1tsp of dried if fresh is not available)
1pound potatoes peeled and cut into ¼” slices
1pound plum tomatoes cut crossways into ¼” slices
Salt and freshly ground pepper
Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about one and a half hours. Let cool, then peel and cut crossways into ¼” slices. Increase oven temperatures to 425 degrees. Toss onion with one tablespoon of oil and half the thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish. Arrange the potato, beet and tomato slices overlapping in rounds. Season with salt and pepper, drizzle with 2 tablespoons of oil and the remaining thyme. Cover tightly with parchment-lined foil.
Bake for 30 minutes, uncover and drizzle with the remaining 3 tablespoons of oil. Bake uncovered until veggies are tender and the tomatoes are caramelized (about 35minutes more).