Red and yellow beets, turnips, and sweet potatoes thinly sliced and baked together with fresh herbs, butter, and freshly grated parmesan cheese in this fresh and delicious Scalloped Root Vegetable Skillet.
3mediumyellow beets, raw, peeled and thinly sliced
3turnips, peeled and thinly sliced
2 sweet potatoes, scrubbed and sliced thin
1/2cupparmesan cheese, grated
1 tbsp olive oil
fresh parsley, for serving
Preheat oven to 400 degrees F.
Prepare vegetables. Use a mandolin to slice the red and yellow beets, turnips, and sweet potatoes into thin rounds. Take extra care when slicing and mandolins are SHARP. Set vegetables aside.
Heat a large 12" cast iron skillet over medium heat. Add the butter, garlic, and herbs to the skillet and sauté for 1-2 minutes. Remove skillet from heat and transfer garlic and herb butter mixture to a clean bowl.
Arrange the red and yellow beets, turnips, and sweet potatoes in a spiraling formation, working toward the center of the skillet.
Sprinkle with freshly grated parmesan cheese and remaining butter, garlic, and herbs. Drizzle with one tablespoon olive oil and transfer to preheated oven. Roast for 30-35 minutes, or until vegetables are golden and edges are crispy.
Garnish with freshly chopped parsley, if desired.
Unless you are a ninja with a knife, you will need a mandolin to get all the vegetables super thinly sliced. There are tons of different options out there. I highly recommend that you read reviews and buy a good one. Also please, PLEASE! Purchase protective gloves (and double up!)- affiliate links.