Ingredients
Method
Ingredients
- 2 tbsp olive oil, plus more for drizzling
- 2 red onions, finely sliced
- 4 cloves of garlic, minced
- 4 sprigs thyme, leaves stripped
- 2 medium sweet potatoes, peeled and thinly sliced into rounds (can use a mandolin for ease)
- 2 medium white potatoes, peeled and thinly sliced into rounds
- 2 medium beetroot, peeled and thinly sliced into rounds
- Salt and pepper
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Method
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1Preheat oven to 170°C/ Fan 150°C/ Gas Mark 4.
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2In a large frying pan, heat the oil and sauté the onions and garlic for 8 minutes on a medium heat until soft and slightly caramelised.
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3Add the onions to a large casserole/oven dish. Arrange the potatoes and beetroot slices in a nice pattern into the dish on top of the onions.
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4Scatter over thyme leaves and salt and pepper and give it a good drizzle of olive oil. Pop in the oven for 45 minutes or until the vegetables are cooked through but also slightly crispy and golden.
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5Serve immediately!
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