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Oven-Roasted Beets and Potatoes

Erin McDowell
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

4

Beets, medium red

4

Golden beets, medium

2 tbsp

Rosemary, leaves

2 tbsp

Thyme, leaves

6

Yukon gold potatoes, medium

1

Salt and freshly ground black pepper

4 tbsp

Butter