Traditional recipes

Heart-Shaped Roasted Beets and Potatoes

Heart-Shaped Roasted Beets and Potatoes

Serve these cute beet and potato hearts alongside your Valentine's Day meal!MORE+LESS-

3

large potatoes, sliced into 1/4-inch rounds

3

large beets, sliced into 1/4-inch rounds

2-4 cloves of garlic, grated

A sprinkle of cayenne pepper (optional)

1/4

cup chopped fresh parsley

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  • 1

    Preheat the oven to 400°F. Using a small heart-shaped cookie cutter, cut potato and beet slices into hearts and place in a bowl with the olive oil, salt, pepper and garlic. If desired, toss in the scraps as well.

  • 2

    Toss until vegetables are well coated, then transfer them to a sheet pan and spread out into a single layer. Roast in the oven for 45 minutes to 1 hour, or until browned and crisp. Flip twice with a spatula during cooking for even browning.

  • 3

    Remove the mixture from the oven, toss with parsley, season to taste, and serve hot.

Expert Tips

  • Try using other fun shapes for other holidays, like a 4 leaf clover for St. Patrick's Day or an Easter bunny for Easter!

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
130
% Daily Value
Total Fat
14g
21%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
3320mg
138%
Potassium
1430mg
41%
Total Carbohydrate
54g
18%
Dietary Fiber
7g
28%
Sugars
7g
Protein
7g
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
20%
20%
Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Beets and potatoes in seasonal heart shapes – so cute, so fun, so delicious!I don’t know about you, but I've always loved Valentine’s Day.I know people either hate it or love it, but for some reason, boyfriend or no boyfriend, I have always considered it a special day.I've forever loved creating fun Valentine’s Day treats. My younger sister (she's only 6) and I always make loads of pink cupcakes and heart-shaped sugar cookies – topped with pink frosting, of course.Today though, I'm going to show you a savory treat for heart day! Exciting, right?!I made us some super simple and crazy delicious heart-shaped roasted beets and potatoes. These are the perfect side dish for your special Valentine’s Day meal. What a special savory treat!

Heart Shaped Roasted Potatoes

Want to make your Valentine meal just a little more special? Heart shaped roasted poatoes an easy side dish that brings the everyday ordinary into something that adds a little love to your plate! Take those simple roasted potatoes to a whole new level with just a few extra minutes.

Slice the potatoes, then use a small heart cookie cutter to cut out the pieces. Soak them in ice water for an hour or so, to help make them crisp later. (Chop up the off cuts for soup or something.)

Place them on a baking sheet, and lightly coat them with olive oil, then sprinkle on salt and grill seasoning (my fave!) Bake them at 350 degrees for about 45 minutes, flipping them half way through.


Heart-Shaped Roasted Beets and Potatoes

Your Valentine’s day meal will be complete with these cute beet and potato hearts!

Ingredients:

  • 3, sliced into 1/4-inch rounds Organic Potato
  • 3, sliced into 1/4-inch rounds Organic Beetroot
  • 1/4 Cup Extra Virgin Olive Oil, Oro Del Desierto
  • 2-4 cloves, Grated Organic Garlic
  • 1/4 cup chopped Organic Herb, Parsley
  • 1 Tsp Salt

Preparation:

1. Preheat the oven to 400ºF. Using a small heart-shaped cookie cutter, cut potato and beet slices into hearts and place in a bowl with the olive oil, salt, pepper and garlic.
2. Toss until vegetables are well coated, then transfer them to a sheet pan and spread out into a single layer. Roast in the oven for 45 minutes to 1 hour, or until browned and crisp. Flip twice with a spatula during cooking for even browning.
3. Remove the mixture from the oven, toss with parsley, season to taste, and serve hot.


Roasted Beets with Roasted Garlic Vinaigrette

Place beets on a rimmed baking sheet. Drizzle with 1 Tablespoon of the oil and a big pinch of salt. Toss to coat and spread the beets out evenly on the pan.

Cut the top 1/2 inch or so off the head of garlic, exposing most of the cloves inside. Place the trimmed head on a small piece of aluminum foil. Drizzle the remaining 1/2 tablespoon of oil on the exposed garlic cloves and a small pinch of salt. Wrap the foil around the garlic to form a packet. Place the packet on the pan with the beets.

Roast beets and garlic for 40&ndash50 minutes, tossing them around a few times during roasting, until beets are fork-tender and caramelized on the edges.

When everything is finished roasting, carefully open the garlic packet and remove the soft, roasted garlic from the head by giving it a squeeze (after it cools down some) or removing them with a fork. Place the garlic in a small bowl and smash it with a fork. Add the balsamic vinegar, extra virgin olive oil, orange juice, and a pinch of salt to the bowl and whisk it well.

Transfer roasted beets to a serving bowl. Pour the vinaigrette over the beets and mix well. You may serve it immediately or at room temperature after the beets have had some soaking time in the dressing.

Note: I like the bits of roasted garlic in the dressing, but if you&rsquod like it to be more smooth you can buzz it up in a blender or a food processor.

Aren&rsquot beets pretty? I&rsquove always been enamored with their bold, vibrant color. In fact, my favorite color is beet.

And those golden beets are just pure sunshine. If you can find candy-striped beets, they&rsquoll blow your mine with their darling pink stripes.

Have you ever roasted beets? At first it frustrated me that they took a lot longer to roast than potatoes, but after I ate them roasted for the first time, they were TOTALLY forgiven. They&rsquore worth the wait.

My favorite thing to do is make a vinaigrette to drizzle over the roasted beets when they come out of the oven.

I&rsquove got a killer vinaigrette this time with roasted garlic, balsamic vinegar, and fresh orange juice. I can&rsquot wait to show you.

First cut the beets into cubes&mdashless than an inch, for maximum flavor. You want a lot of surface area that&rsquos covered in caramelized goodness.

Every time I peel and cut beets, I think 2 things:

  1. Nature is so amazing. LOOK AT THESE COLORS. (Swoon.)
  2. Why don&rsquot I ever remember to wear gloves? I look like I just came from a murder scene.

Spread them onto a sheet pan and toss them in some oil and sea salt.

You could get fancy with herbs and spices, but honestly &hellip they&rsquore great just like this.

We&rsquore going to roast some garlic alongside those beets!

Yes, a whole head. Just slice off 1/2 inch from the top of the head so most of the cloves are exposed. Put it on a small piece of foil (or parchment) and drizzle with oil and add a pinch of salt.

Wad it up and put it on the pan. That&rsquos it!

Roast everything for 40&ndash50 minutes until the beets are fork tender.

When it comes out of the oven, squish the roasted garlic out (removing the cloves with a fork works well, too). Smash it well with a fork and add some fresh orange juice, olive oil, and balsamic vinegar.

I like the bits of roasted garlic, but if you&rsquod rather have a more blended dressing, go right ahead and put it in your food processor or blender to smooth it out.

By the way, this might be one of my favorite vinaigrettes in the history of ever. Roasted garlic is magical.

Toss it with the beets and serve it immediately! It also works well as a room-temperature side dish or cold out of the fridge.

I love it when side dishes are low-maintenance like that, don&rsquot you?

You can grab the full recipe and instructions below! This would be a beautiful addition to any special occasion dinner. You can even double or triple this recipe and use two baking sheets (rotating them halfway through cooking) if you&rsquore feeding a crowd.


Oven-Roasted Beets and Potatoes

Everyone always oohs and ahhs when the turkey is brought out to the table. But that&rsquos not usually the case with the side dishes. (Poor green-bean casserole.) This recipe for beet and potato roast is about to change all that. We slice golden and red beets and Yukon Gold potatoes super-thin, put them into stacks and then arrange them in a skillet to form a spiral. We mean, just check out that photo--vegetables never looked or tasted so good.

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4 medium golden beets, peeled

4 medium red beets, peeled

6 medium Yukon Gold potatoes, peeled

2 tablespoons chopped thyme leaves

2 tablespoons chopped rosemary leaves

Salt and freshly ground black pepper

1. Preheat the oven to 400°F. Have ready a 9-inch oven-safe skillet (cast iron is perfect).

2. Using a mandoline, slice the vegetables into rounds about ⅛-inch thick. (Alternatively, you can use the largest side of a box grater, but the slices may not be as rounded. You can also use a knife and cut slightly thicker slices--just be aware that they may take longer to cook in the oven.) Set aside.

3. In a small pot, melt the butter over medium heat. Stir in the thyme and rosemary.

4. Brush half the herbed butter into the base of the skillet and up the sides. Stack 8 to 10 golden beet slices, then lay the stack on its side along the edge of the skillet. Next, stack 8 to 10 red beet slices and lay it next to the golden beet stack , followed by a stack of 10 to 12 potato slices. Continue this pattern until you've formed a ring around the skillet. Repeat the process to fill in the center.

5. Brush the remaining herbed butter on top of the vegetables, then season with salt and pepper.

6. Roast until the surface of the vegetables is golden and crisp and the interior is tender, 25 to 30 minutes. Let cool for 10 minutes before serving.