A savory beet and potato dish seasoned with rosemary and thyme.
I was provided with vegetables and produce from Melissa’s Produce but all opinions are my own. #MelissaProduce
Skillet beets, potatoes, and chestnuts has to be the most unique combination dish I have made so far in my little blogging world. I dare say the challenge given by Melissa Produce to create a savory dish with baby potatoes, peeled and steamed red beets, and peeled and steamed chestnuts almost threw me for a loop.
You see I don’t really like beets. Craig does and is happy to just eat them straight out of a can, or add them to a buffet salad, basically anyway the beets are served to him. I was really questioning his sanity at one point and wondered why anyone ever ate the original beet in the first place. Apparently they were grown in the “Hanging Gardens of Babylon”, Thomas Jefferson planted them at Monticello, and in Medieval times were used in tarts and pies. Beets are a sweet, colorful vegetable with a substance called geosmin, that’s what gives it the “earthy” taste. Geosmin is also what brings out that fresh soil scent after a rainfall. I love that scent but apparently my taste buds has not loved the taste until now. This skillet beets, potatoes, and chestnut dish IS really good together – I just needed to figure out how to serve and prepare beets. For me that means lots of salt, pepper, thyme, and rosemary with the vegetables fried to a nice crisp on the outside and a beautiful tenderness on the inside. If beets have not been your favorite I hope you will try them in this recipe because believe me, it is good.
Skillet Beets, Potatoes, and Chestnuts
- 8 oz Melissa Produce peeled and steamed baby potatoes (sliced) - baby potatoes
- 4 oz Melissa Produce peeled and steamed baby red beets (sliced) - steamed beets
- 2 oz Melissa Produce peeled and cooked chestnuts (separated and cut in half)
- 1/8 cup onion (diced)
- 3 oz butter
- 6 sprigs rosemary (snipped)
- 3 sprigs thyme (snipped)
- 1 to 2 tsp coarse salt
- 1/2 tsp pepper
- In a large sauce pan over medium heat melt the butter
- Add the diced onion and saute
- Add the potatoes in one layer (spread the out all over the pan), let saute for a few minutes to a crisp brown and then turn over to crisp on the other side
- Sprinkle with half the salt, pepper, rosemary, and thyme
- Push the onions and potatoes to the side and add the beets in one layer in the middle of the pan
- Saute the beets like you did the potatoes, turning only once and let crisp on both sides
- Spread the chestnuts among the onions, potatoes, and beets
- Let the chestnuts warm
- Sprinkle the rest of the spices and herbs on top
- Serve warm
One of the great things about Melissa Produce is the vegetables come already prepared to use. They were all peeled and steamed, making this recipe even easier because I just needed to cut and cook.