Back to Autumn Tian All Reviews for Autumn Tian - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Autumn Tian Credit: Chris Court Recipe Summary prep: 30 mins total: 3 hrs Servings: 8
Ingredients Ingredient Checklist 1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed 1 medium onion, thinly sliced 6 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves Coarse salt and freshly ground pepper 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices
Gallery Autumn Tian Credit: Chris Court
Recipe Summary prep: 30 mins total: 3 hrs Servings: 8
Gallery
Autumn Tian Credit: Chris Court
Autumn Tian
Credit: Chris Court
Autumn Tian
Recipe Summary prep: 30 mins total: 3 hrs Servings: 8
Recipe Summary
prep: 30 mins total: 3 hrs
Servings: 8
prep: 30 mins
total: 3 hrs
prep:
30 mins
total:
3 hrs
Servings: 8
8
Ingredients
Ingredients
- 1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed 1 medium onion, thinly sliced 6 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves Coarse salt and freshly ground pepper 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices
Directions
Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.
Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.
Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.
Reviews (6)
Add Rating & Review 56 Ratings 5 star values: 15 4 star values: 14 3 star values: 15 2 star values: 10 1 star values: 2
Reviews (6)
Add Rating & Review 56 Ratings 5 star values: 15 4 star values: 14 3 star values: 15 2 star values: 10 1 star values: 2
Add Rating & Review
56 Ratings 5 star values: 15 4 star values: 14 3 star values: 15 2 star values: 10 1 star values: 2
56 Ratings 5 star values: 15 4 star values: 14 3 star values: 15 2 star values: 10 1 star values: 2
56 Ratings 5 star values: 15 4 star values: 14 3 star values: 15 2 star values: 10 1 star values: 2
5 star values: 15 4 star values: 14 3 star values: 15 2 star values: 10 1 star values: 2
Martha Stewart Member Rating: Unrated 12/24/2014 Made this for Thx 2014 and it was a huge hit. No problem with the onions at all, they turned out perfect. Making it again for Xmas Eve but this time adding some balsamic to the onions and having goat cheese as an option to sprinkle on top for those who are so inclined. Love this dish! Martha Stewart Member Rating: 5 stars 11/28/2014 Such a wonderful dish. Beautiful and utterly yummy. Followed the recipe exactly; used a mix of golden and red beets. Do it and you'll love it! Martha Stewart Member Rating: 1 stars 11/28/2014 This recipe looks great but was not well tested. Why would you roast beets until tender and then cook them for another hour? I used it this Thanksgiving but had to modify: 1) only par-cooked the beets, 2) subbed sliced parsnips [the larger ends] for the potatoes because we had enough potatoes on our menu already, and 3) turned on the broiler at the end for caramelization. Use their photo for inspiration (it's beautiful), but not the recipe verbatim. Martha Stewart Member Rating: 5 stars 11/20/2014 Fantastic recipe. Tastes as good as it looks and was gone in minutes. Some of the onions on the bottom toward the pan edges browned more than others, but they took on a caramelized flavor that actually added to the dish. Really delicious and will definitely make it again. Healthy too! Martha Stewart Member Rating: Unrated 10/28/2014 I loved this dish - it was so good. You need to roast the beets ahead of time, so don't forget to plan accordingly. My onions were fine. They go on the bottom of the dish, underneath all of the other veggies. Simple and delicious! Martha Stewart Member Rating: Unrated 10/22/2014 Not a keeper, I'm sorry to say. Usually Martha's recipes are foolproof, but not this one. I followed the instructions to the letter, even used the correct dish, and the onions on the bottom burned to black.Martha Stewart Member
Rating: Unrated 12/24/2014
Made this for Thx 2014 and it was a huge hit. No problem with the onions at all, they turned out perfect. Making it again for Xmas Eve but this time adding some balsamic to the onions and having goat cheese as an option to sprinkle on top for those who are so inclined. Love this dish!
Rating: Unrated
Rating: 5 stars 11/28/2014
Such a wonderful dish. Beautiful and utterly yummy. Followed the recipe exactly; used a mix of golden and red beets. Do it and you’ll love it!
Rating: 5 stars
Rating: 1 stars 11/28/2014
This recipe looks great but was not well tested. Why would you roast beets until tender and then cook them for another hour? I used it this Thanksgiving but had to modify: 1) only par-cooked the beets, 2) subbed sliced parsnips [the larger ends] for the potatoes because we had enough potatoes on our menu already, and 3) turned on the broiler at the end for caramelization. Use their photo for inspiration (it’s beautiful), but not the recipe verbatim.
Rating: 1 stars
Rating: 5 stars 11/20/2014
Fantastic recipe. Tastes as good as it looks and was gone in minutes. Some of the onions on the bottom toward the pan edges browned more than others, but they took on a caramelized flavor that actually added to the dish. Really delicious and will definitely make it again. Healthy too!
Rating: Unrated 10/28/2014
I loved this dish - it was so good. You need to roast the beets ahead of time, so don’t forget to plan accordingly. My onions were fine. They go on the bottom of the dish, underneath all of the other veggies. Simple and delicious!
Rating: Unrated 10/22/2014
Not a keeper, I’m sorry to say. Usually Martha’s recipes are foolproof, but not this one. I followed the instructions to the letter, even used the correct dish, and the onions on the bottom burned to black.
All Reviews for Autumn Tian
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Autumn Tian
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
