BBaked Baby Beets and Parmesan Potatoes
Preparation steps
Rinse beets and cook in boiling salted water with caraway seeds for 30 minutes or until al dente. Peel (best to use rubber gloves).
Peel and halve potatoes, cook in boiling salted water for about 20 minutes or until al dente.
Preheat the oven to 220 ° C top and bottom heat Preheat.
Rinse tomatoes and thyme. Shake dry thyme and pluck off leaves. Drain potatoes. Arrange beets and potatoes on two separate baking sheets. Combine Parmesan with flour and sprinkle over potatoes. Drizzle beets and potatoes with olive oil and sprinkle with thyme.
Bake potatoes and beets in preheated oven at 220°C (approximately 425°F) for about 15-20 minutes or until browned.
Heat butter in a pan and saute tomatoes for about 5 minutes or until their skin bursts.
Arrange beets, potatoes and tomatoes on plates and serve hot.
