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Why You'll Love This low calorie roasted beets and potatoes with thyme for winter dinners
- Easy to Make: This recipe requires minimal ingredients and effort, making it perfect for a weeknight dinner.
- Low in Calories: With only 250 calories per serving, this recipe is a great option for those looking for a healthy and guilt-free meal.
- Flavorful and Delicious: The combination of roasted beets, potatoes, and thyme creates a truly unique and delicious flavor profile.
- Perfect for Winter: This recipe is a great way to warm up on a chilly winter evening, and the ingredients are readily available during the winter months.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different herbs and spices.
- Make-Ahead Friendly: This recipe can be prepared ahead of time, making it perfect for meal prep or special occasions.
- Nutritious: Beets and potatoes are both rich in vitamins and minerals, making this recipe a great way to get your daily dose of nutrients.
- Impressive Presentation: The vibrant colors of the beets and potatoes make for a stunning presentation, perfect for special occasions or dinner parties.
Ingredient Breakdown
The key ingredients in this recipe are beets, potatoes, thyme, olive oil, salt, and pepper. Beets are the star of the show, providing a sweet and earthy flavor. Look for beets that are firm and have a deep red color. Potatoes add a nice contrast in texture and flavor, and I prefer to use Yukon gold or red potatoes for their buttery flavor. Fresh thyme is essential for adding a fragrant and herbaceous note to the dish. Use high-quality olive oil for roasting, and don't be shy with the salt and pepper – they bring out the natural flavors of the ingredients.
How to Make low calorie roasted beets and potatoes with thyme for winter dinners
Preheat your oven to 425°F (220°C). This high temperature will help to roast the beets and potatoes quickly and evenly.
Wrap the beets in foil and roast for 45-50 minutes, or until they're tender when pierced with a fork. Let them cool, then peel and chop into 1-inch pieces.
Cut the potatoes into 1-inch pieces and place them in a bowl. Drizzle with 1 tablespoon of olive oil and toss to coat. Season with salt and pepper to taste.
Spread the potatoes out in a single layer on a baking sheet. Roast for 20-25 minutes, or until they're tender and golden brown.
In a large bowl, combine the roasted beets and potatoes. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with chopped fresh thyme. Toss to coat and season with salt and pepper to taste.
Serve the roasted beets and potatoes hot, garnished with additional fresh thyme if desired. This recipe makes 4-6 servings and can be stored in the refrigerator for up to 3 days.
Tips for Perfect Results
Look for beets that are firm and have a deep red color. Avoid beets that are soft or have signs of mold.
Make sure to spread the potatoes out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting.
Fresh thyme has a more delicate flavor than dried thyme. Use it to add a bright and herbaceous note to the dish.
Be gentle when combining the beets and potatoes. Overmixing can lead to a mushy texture.
A squeeze of fresh lemon juice can add a bright and citrusy note to the dish. Try adding it just before serving.
Try substituting thyme with other herbs like rosemary or parsley. Each herb will add a unique flavor profile to the dish.
Add some protein like chicken or tofu to make this recipe a complete meal. You can also serve it as a side dish or add it to a salad.
Store the roasted beets and potatoes in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
Common Mistakes to Avoid
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Not Wrapping the Beets in Foil:
Fix: Make sure to wrap the beets in foil to prevent them from drying out during roasting.
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Overcrowding the Baking Sheet:
Fix: Spread the potatoes out in a single layer on the baking sheet to ensure even roasting.
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Not Using Fresh Thyme:
Fix: Use fresh thyme for the best flavor. If you can't find fresh thyme, you can substitute it with dried thyme, but use less of it.
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Not Letting it Rest:
Fix: Let the roasted beets and potatoes rest for 10-15 minutes before serving. This allows the flavors to meld together and the textures to set.
Variations & Substitutions
Add some red pepper flakes or diced jalapeños to give the dish a spicy kick.
Experiment with different types of potatoes, such as sweet potatoes or Yukon gold potatoes, for a unique flavor and texture.
Sprinkle some grated Parmesan or feta cheese over the top of the roasted beets and potatoes for an extra burst of flavor.
Toss the roasted beets and potatoes with some mixed greens, cherry tomatoes, and a tangy vinaigrette for a healthy and delicious salad.
Sprinkle some chopped nuts or seeds, such as walnuts or pumpkin seeds, over the top of the roasted beets and potatoes for added crunch and nutrition.
Serve the roasted beets and potatoes as a side dish, paired with your favorite protein or main course.
Storage & Make-Ahead
Store the roasted beets and potatoes at room temperature for up to 2 hours. Let it come to room temperature before serving.
Store the roasted beets and potatoes in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
Store the roasted beets and potatoes in an airtight container or freezer bag in the freezer for up to 2 months. Let it thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use canned beets instead of fresh beets?
While canned beets can be a convenient substitute, they lack the depth of flavor and texture of fresh beets. If you do use canned beets, make sure to drain and rinse them well before using.
Can I add other ingredients to the recipe?
Yes! Feel free to get creative and add your favorite ingredients to the recipe. Some ideas include diced onions, minced garlic, chopped fresh herbs, or grated cheese.
Is this recipe vegan-friendly?
Yes! This recipe is vegan-friendly, as it doesn't contain any animal products. Just make sure to check the ingredients of any store-bought items, such as olive oil or spices, to ensure they are vegan-friendly.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply cook the beets and potatoes on low for 6-8 hours, or until they're tender. Then, toss with olive oil, thyme, salt, and pepper, and serve.
Can I use different types of potatoes?
Yes! You can use different types of potatoes, such as sweet potatoes or Yukon gold potatoes, for a unique flavor and texture. Just keep in mind that different potatoes may have different cooking times, so adjust the recipe accordingly.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, as it doesn't contain any gluten-containing ingredients. Just make sure to check the ingredients of any store-bought items, such as olive oil or spices, to ensure they are gluten-free.
Can I freeze the roasted beets and potatoes?
Yes! You can freeze the roasted beets and potatoes for up to 2 months. Simply store them in an airtight container or freezer bag, and let them thaw overnight in the refrigerator before serving.
low calorie roasted beets and potatoes with thyme for winter dinners
Ingredients
- 2 large beets, peeled and cubed
- 3-4 medium-sized potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1/4 cup chopped scallions (optional)
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the beets and potatoes. Place the beets and potatoes in a large bowl. Drizzle with olive oil, sprinkle with thyme, garlic powder, salt, and pepper. Toss to coat.
- Roast the beets and potatoes. Spread the beets and potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes or until they are tender and lightly browned.
- Add chicken broth and Parmesan cheese (if using). After 20-25 minutes, pour in the chicken broth and sprinkle with Parmesan cheese (if using). Toss to coat.
- Continue roasting. Continue roasting for an additional 5-10 minutes or until the beets and potatoes are caramelized and tender.
- Garnish with parsley and scallions (if using). Remove from the oven and garnish with chopped parsley and scallions (if using).
- Squeeze with lemon juice. Squeeze with lemon juice and serve hot.
- Serve and enjoy. Serve the roasted beets and potatoes hot, garnished with additional parsley and scallions if desired.
Recipe Notes
- To reduce calories, use less olive oil or substitute with a low-calorie cooking spray.
- For a vegan version, omit the Parmesan cheese and use a vegan alternative.
- To make ahead, roast the beets and potatoes up to a day in advance and reheat in the oven or microwave before serving.
- You can also add other herbs and spices, such as rosemary or paprika, to give the dish more flavor.
- If using scallions, make sure to chop them just before serving to preserve their flavor and texture.
- You can serve the roasted beets and potatoes as a side dish or add them to a salad or bowl for a nutritious and filling meal.
