Apple, Beet & Potato Tian

Servings: 6

Ingredients

• 1 lb Ambrosia Gold® apple peeled

• 1 lb beets trimmed

• 1 cup sliced leeks

• 2 cloves garlic minced

• 4 Tbsp olive oil divided

• 1 lb yukon gold potatoes peeled

• 1 tsp chopped fresh thyme

• ½ tsp chopped fresh rosemary

• 1 tsp salt

• ½ tsp pepper

• ⅓ cup goat cheese

• ⅓ cup chopped toasted walnuts

Instructions

1. Preheat oven to 400°.

2. Wrap beets individually in foil. Place each foil-wrapped beet on a baking sheet and roast for 1 hour 20 minutes or until softened. Allow to cool completely.

3. Cook leeks and garlic in 1 Tbsp olive oil in a skillet over medium-high heat for 3-5 minutes or until leeks are softened.

4. Slice potatoes, apples, and beets thinly to ¼-inch thickness with a mandolin or knife.

5. Toss potatoes and apples carefully in a medium bowl with 2 Tbsp olive oil. Toss beets carefully in another bowl with 1 Tbsp olive oil.

6. Increase oven heat to 425°.

7. Spread leek mixture evenly over the bottom of a 8-inch cake pan.

8. Stack potato, apple and beet slices in individual stacks. Place in pan on top of leeks, splaying out fan-like, one stack after the next to fit.

9. Sprinkle with thyme, rosemary, salt and pepper.

10. Cover with foil and bake at 425° for 30 minutes.

11. Uncover and cook for an additional 35 minutes.

12. Serve topped with goat cheese and walnuts.

Recipe by Gretchen, Kumquat Blog