MAKES 2-4 SERVINGS
See the rainbow, TASTE the rainbow, with this gorgeous Root Vegetable Tian by Donya from @lilbroccolihead. This root veggie medley is a feast both for your eyes and stomach. Packed with antioxidants, fiber and anti-inflammatory vitamins, root veggies like sweet potatoes, beets, turnips and rutabagas are some seriously powerful plants. Clean eating, right this way! Bonus, this recipe also gluten-free, nut free, and soy free!
2 Tbsp extra virgin olive oil
1 yellow onion, peeled and sliced
3 golden beets, scrubbed, trimmed and peeled
1 large sweet potato, scrubbed, trimmed and peeled
1 large purple sweet potato, scrubbed, trimmed and peeled
2-3 turnips, scrubbed, trimmed and peeled
2 rutabagas, scrubbed, trimmed and peeled
sea salt, to taste
freshly ground black pepper, to taste
Pre-heat oven to 400°F.
Scrub, trim, and peel the onion, beets, sweet potatoes, turnips, and rutabagas.
Using a mandolin slicer, slice the vegetables as thinly as possible (pro tip: watch your fingers when slicing).
Heat extra virgin olive oil in a large skillet over medium/low heat and add sliced onions.
Sauté to caramelize onions until soft and translucent.
Keep pan covered to ensure onion doesn’t brown too much.
Spread caramelized onion across the bottom of a 10×10 (or similarly sized) casserole dish.
Arrange the sliced beets, sweet potatoes, turnips, and rutabagas in alternating colors (or as desired) in the casserole dish, stacked at an angle.
Season with sea salt, freshly ground black pepper, and fresh thyme.
Cover the casserole dish with tin foil and bake for 30 minutes.
Uncover and bake for an additional 15 minutes.
NOTES + STORAGE TIPS
Garnish with fresh thyme and serve immediately.
Root Vegetable Tian can be stored in an air-tight container in the fridge for 4-5 days.