Beets and Sweets Agrodolce with Apples and Rosemary

This roasted medley of red and yellow beets, sweet potatoes, turnips, apples and onions is finished with a bright Italian agrodolce—a mix of vinegar, olive oil, honey, lemon zest and herbs. The result is a beautiful balance of earthy, sweet and tangy flavors that makes this dish just as fitting for a special dinner as it is for a cozy weeknight meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Vegetables

2 tablespoons olive oil

2 sprigs fresh rosemary, finely chopped

3 red beets, peeled and thinly sliced

3 yellow beets, peeled and thinly sliced

2 large sweet potatoes, peeled and thinly sliced

2 Yukon Gold potatoes, peeled and thinly sliced

2 turnips, peeled and thinly sliced

2 Honeycrisp apples, cored and thinly sliced

1 large red onion, thinly sliced

Salt and fresh ground pepper, to taste

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Agrodolce

1 cup white wine vinegar

¾ cup olive oil

1 tablespoon honey

1 teaspoon lemon zest

1 cup chopped Italian parsley

1 shallot, thinly sliced

Directions

Preheat oven to 400°F.
For the vegetables, brush a 10-inch cast-iron skillet with the olive oil and sprinkle with the chopped rosemary. Alternately arrange the beet, potato, sweet potato, turnip, apple and onion slices in a spiral pattern in the skillet, starting at the outer edge and working toward the center. Season with salt and black pepper.
Roast for 30 minutes or until fork-tender and edges are golden and crisp.
For the agrodolce, in a medium bowl, whisk together vinegar, olive oil, honey and lemon zest. Stir in the parsley and shallot. Pour mixture over the roasted vegetables. Serve immediately.