Ingredients
Beet & Potato Stacks
- 3-4 small to medium potatoes
- 5 small beets
- 4 Tbsp Butter
- 2 cloves garlic
- 1 Tbsp dried parsley
- 1 tsp Dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Horseradish Dill Yogurt Sauce
- 1 cup plain yogurt unsweetened
- 2 tsp Lemon juice
- 1/2 tsp Garlic powder
- 2 tsp Dried dill
- 2 Tbsp Horseradish finely grated
- 1 generous pinch salt adjust depending on your taste
Servings:
Units:
Instructions
- Preheat the oven to 375°F and lightly spray a muffin tin with cooking spray.
- Clean and peel the potatoes and slice into 1/8-inch slices. Repeat with the beets: wash peel and slice.
- *Tips: Choose potatoes and beets that are close to each other in diameter; this is not essential but will help with the presentation of the finished dish. Wearing plastic gloves while working with the beets will protect your hands from turning pink.
- Add the butter, garlic, herbs and salt into a small saucepan and heat until butter is melted.
- Toss the sliced potatoes in the butter mixture and ensure that they are thoroughly coated. Remove the potatoes and set into a separate bowl. Then add the sliced beets to the butter mixture and toss to coat well.
- *Tips: Tossing them separately makes sure the beet color doesn't bleed into the potatoes.
- Line a baking sheet with parchment paper and begin creating the herbed beet and potato stacks by placing a beet slice onto the parchment paper, then topping with a slice of potato and continue to alternate, making sure to end on the same vegetable you started with.
- Bake for 40 to 50 minutes until cooked through and the edges begin to become slightly crispy and browned.
- Remove from the pan and place stacks onto a platter.
- Top each one with a dollop of Horseradish Dill Sauce and garnish with a sprinkling of dried dill or a sprig of fresh dill.
Horseradish Dill Yogurt Sauce
- Mix all ingredients in a small bowl and keep refrigerated until ready to serve.
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