Simple Root Vegetable Tian with beet, potato, onion, sweet potato, and thyme

Surprisingly Simple Root Vegetable Tian

This recipe is a much less intricate adaptation of Susan Spungen’s glorious Root Vegetable Tian recipe found here. Though it could never replace Susan’s original tian recipe, this naturally vegan homage is a great go-to if you’re limited on time, but still want to put together a spectacular looking side dish. I use a combination of onions, sweet potatoes, beets, and potatoes, but really any root vegetables would be delicious (turnip, watermelon radish, fennel, carrot, rutabaga, etc.). This humble preparation simply uses oil, fresh thyme, salt, and pepper in addition to the vegetables to really let their flavors stand out. It’s a great way to showcase your favorite root vegetables in a fun and unique way, so what are you waiting for?

All of the products that I used to create this recipe can be purchased using the links below:

Disclaimer: I receive a commission for the purchase of any product using the links provided on my website.

Place the beet slices in a mixing bowl, and add 1 Tbsp oil and a couple pinches of salt and pepper, and toss to coat evenly.

Take another mixing bowl, and add the potato sweet potato slices, the 2 Tbsp oil, and a few pinches of salt and pepper. Toss to coat evenly. Keep the onion slices separate so they remain in tact.

Grease a round baking dish (glass, if possible, to get the full visual effect) with the remaining oil. Begin stacking layers of the root vegetables in a pattern. Once the stack gets too big to continue to hold, place it in the baking dish, then begin adding the layers the same way, by stacking them in your hand, or by adding them to the baking dish itself following the sequence you created.

Do this the entire way around, then create a second circular layer inside, if possible. If not, create a small, linear continuation of the pattern on the inside layer, as shown.

Sprinkle another pinch or two (or three) of salt and pepper over the top, to taste. Place a few sprigs of fresh thyme over the top, and place in the oven. Bake until fork tender, about 30 minutes.

Cool for 10 minutes. Serve warm or at room temperature.

Simple Root Vegetable Tian with beet, potato, onion, sweet potato, and thyme

Surprisingly Simple Root Vegetable Tian

Becca Gallick-Mitchell
An adaptation of Susan Spungen's glorious Root Vegetable Tian recipe, made with beets, potatoes, red onions, and sweet potatoes. This humble preparation simply uses oil, fresh thyme, salt, and pepper in addition to the vegetables to let the flavors inherent to each root vegetable stand out.
Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine French
Servings 6

Equipment

  • mandoline slicer

Ingredients
  

  • 2 large beets, peeled and thinly sliced
  • 2 large onions, peeled and thinly sliced
  • 2 large russet potatoes, peeled and thinly sliced
  • 1 large sweet potatoes
  • A few sprigs fresh thyme
  • 4 Tbsp avocado oil (or other oil/fat)
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Instructions
 

  • Place the beet slices in a mixing bowl, and add 1 Tbsp oil and a couple pinches of salt and pepper, and toss to coat evenly.
  • Take another mixing bowl, and add the potato sweet potato slices, 2 Tbsp oil, and a few pinches of salt and pepper. Toss to coat evenly. Keep the onion slices separate so they remain in tact.
  • Grease a round baking dish (glass, if possible, to get the full visual effect) with the remaining oil. Begin stacking layers of the root vegetables in a pattern. Once the stack gets too big to continue to hold, place it in the baking dish, then begin adding the layers the same way, by stacking them in your hand, or by adding them to the baking dish itself following the sequence you created.
  • Do this the entire way around, then create a second circular layer inside, if possible. If not, create a small, linear continuation of the pattern on the inside layer, as shown.
  • Sprinkle another pinch or two (or three) of salt and pepper over the top, to taste. Place a few sprigs of fresh thyme over the top, and place in the oven. Bake until fork tender, about 30 minutes.
  • Cool for 10 minutes. Serve warm or at room temperature.
Keyword Baked Potato Sou, Beet Cocktail Recipe, Beet Recipe, Beet Recipes, Beets, Beets Recipe, Beets Recipes, Crispy Potatoes, Layered Root Vegetables, Layered Root Vegetables Recipe, Layered Root Vegetables Recipes, Mashed Potato Recipe, Mashed Potato Recipes, Mashed Sweet Potato, Mashed Sweet Potato Recipe, Mashed Sweet Potato Recipes, plant based side dish, plant based side dish recipe, plant based side dish recipes, plant based side recipe, plant based side recipes, plant-based, plant-based recipe, plant-based recipes, plant-based side, Potatoes Recipe, Potatoes Recipes, Rainbow Root Vegetables, Rainbow Root Vegetables Recipe, Rainbow Root Vegetables Recipes, Root Vegetable Tian, Root Vegetable Tian Recipe, Root Vegetable Tian Recipes, Root Vegetables, Root Vegetables Recipe, Root Vegetables Recipes, Simple Root Vegetable Tian, Simple Root Vegetable Tian Recipe, Simple Root Vegetable Tian Recipes, Sweet Potatos, Sweet Potatos Recipe, Sweet Potatos Recipes, Tian, Tian Recipe, Tian Recipes, Vegan, Vegan Food, vegan recipe, Vegan Recipes, vegan side dish recipe, vegan side dish recipes, vegan side dishes, vegan side recipe, vegan side recipes, Vegan Sides

2 thoughts on “Surprisingly Simple Root Vegetable Tian”

Leave a Reply