3 medium red beets, peeled and sliced ⅛ inch thick
3 medium yellow beets, peeled and sliced ⅛ inch thick
2 medium sweet potatoes, peeled and sliced ⅛ inch thick
1 large russet potato, sliced ⅛ inch thick
6 cloves garlic, minced
1 lemon, zested
Garnish: chopped fresh thyme
Instructions
Preheat oven to 375°.
In a 12-inch cast-iron skillet, place 2 tablespoons melted butter, 2 teaspoons salt, and ½ teaspoon pepper. Arrange beets and potatoes in skillet in a circular pattern. Sprinkle with remaining 2 teaspoons salt and remaining ½ teaspoon pepper.
In a small bowl, stir together garlic, zest, and remaining 4 tablespoons melted butter; pour over vegetables. Cover with foil.
Bake for 45 minutes. Uncover and bake until fork tender, about 25 minutes more. Garnish with thyme, if desired.
Notes
KITCHEN TIP: Use a mandoline to quickly slice the root vegetables for this recipe.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/roasted-root-vegetable-spiral/