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By Jill’s Gourmet Dreams June 2021


  • 2 large Brown Baking Potatoes (Russet)

  • 2 large Sweet Potatoes

  • 2 large Red Beets

  • 1 cup Organic Baby Spinach

  • *2 Tbsp Fresh Thyme Leaves (*more for garnish)

  • ½ stick Salted Butter, melted

  • *4 oz Olive Oil (*plus 1 additional oz)

  • Kosher Salt as needed

  • *Optional cooked Edamame garnish


  1. Preheat oven to 400 degrees F. Scrub brown and sweet potatoes under water and dry thoroughly. Leaving skins on, rub olive oil all over the outsides of the potatoes and place in oven proof baking dish. Sprinkle with salt. Cover tightly with foil.

  2. Peel beets with a vegetable peeler, cutting stems off and also root end. Rub olive oil over beets, sprinkle with salt, and place in their own small baking dish. Cover tightly with foil.

  3. Place the potatoes and beet baking dishes in center of preheated oven.Bake for 45 mins. Then remove and cool to room temp. Once room temp, chill both in refrigerator one hour.

  4. Once chilled, cut brown potatoes carefully into ½ inch circles (horizontal cuts) with skins on, neatly and kept intact.Then cut sweet potatoes the same way, ½ inch horizontal cuts with skins on.Once the circles are cut, carefully peel away the sweet potato skins off each piece. You can use a small paring knife to help if they don’t peel easily. Discard sweet potato skins.

  5. Cut beets into same size and thickness circles as the brown and sweet potato discs. You can cut the beets into more exact sizes as the brown and sweet potatoes, so they all match in roughly the same size and thickness.

  6. Melt the butter and add 4 oz of olive oil. Stir to combine.

  7. In a cast iron pan, or any bake ware, use a brush to brush the cast iron bottom and sides with butter/olive oil mixture. Begin by adding one round of brown potato in the middle of the dish. Brush it with melted butter mixture and sprinkle with fresh thyme and a little salt. Top with two leaves of fresh spinach. Next add the round of sweet potato. Brush with butter mixture, add fresh thyme, pinch of salt, and fresh spinach leaves. Then finish the stack by adding a beet round, brush with butter mixture, thyme leaves, and a final pinch of salt. Top stack with a sprig of fresh thyme.

  8. Continue making potato stacks in a circular form around the middle center stack until all potatoes/beets are used or dish is full. Drizzle any left over melted butter mixture over the stacks. Cover tightly with foil, and bake at 350 degrees F for 35-40 mins until fully cooked. Serve warm as is, or top with a sprig of fresh thyme, edamame, or baby greens.

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