Beets & Spiced Potatoes

Beets & Spiced Potatoes

Like most of my Fridays, I usually run out on most of the ingredients from my kitchen, but I love it because that’s when I really have to get creative and try to make a meal out of few left overs. This dish is very simple, super delicious and I think you should try it at least once. Initially I started with beets and potatoes and then I added a quick spinach & fennel salad with strawberry lime dressing and why not, few tofu strips with smoked salt and crushed pepper to make it complete.

As I say it in all my postings I do not fry, simmer, boil, or cook with heated oil. All my recipes are health oriented, I use oil only on cold dishes, or when the heat from cooked dishes cooled off for a bit. You can always adjust the seasonings to your taste.

Ingredients for Beets & Spiced Potatoes

  • Beets – 6 small ½” sliced
  • Sweet Potatoes – 1 medium ½” sliced
  • Red Potatoes  – 3 – 4 small ½” sliced
  • Salt – sprinkle about 1 tsp on each layer  
  • Pepper – fresh crushed on each layer
  • Allspice – fresh crushed on each layer, or about ½ tsp already ground
  • Oregano – ½ tsp on each layer
  • Thyme – ½ tsp on each layer
  • Mint – ½ tsp on each layer

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  1. Peel beets and potatoes and slice them round shape about ½ inch
  2. Set beets on the bottom of the tray and sprinkle the seasonings as stated on ingredients
  3. Lay sweet potatoes on top of the beets and sprinkle seasonings again
  4. Add potatoes to the top and sprinkle the last of the herbs and seasonings
  5. Pour about ¾ cup water into the tray and put it in the oven
  6. Bake it at 395ºF for about half hour or until you can poke the beets and potatoes with a fork (add water if needed)

I like to set up the beets and potatoes forming a pyramid, this way I get to see all of them and gives it more color. When done, take it out of the oven and let it cool off for a bit, then sprinkle some olive oil on top and squeeze a bit of lime.

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Smoky Tofu:


  • On a pan put some Super Firm tofu cut in 1” stripes
  • Cook covered with a  lid, on medium heat until gets a slight yellowish color
  • When done, set it on a plate and spray a bit water and olive oil on it then add some smoked salt and a bit of fresh crushed pepper
  • Toss it with your hands and let it marinate for 1 minute.

Salad for one person:


  • Spinach – about a handful per person
  • Fennel – 1 cup thin sliced
  • Dressing  – in a blender add: 2 strawberries, 1 tsp olive oil, juice for ½ lime, pinch of salt

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Toss all the ingredients in a bowl and enjoy it along with Smoky Tofu and Beet & Seasoned Potatoes. You can add some scallions, or chives for garnish. :)

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