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Oven-Roasted Potatoes & Beets with Garlic-Lemon-Thyme Dressing


  • 6-8 potatoes, cut in quarters (or more if they are big). 
  • 2 whole medium beets, boiled and cut into chunks the same size as the potatoes (you can boil it at the same time you are oven-roasting the potatoes)
  • 1 1/2 tbl coconut oil
  • 1 tbl extra virgin olive oil
  • 1 tbl olive oil
  • 3/4 tsp sea salt, divided
  • 1/4 tsp fresh ground pepper, divided
  • 1 1/2 tsp fresh lemon juice
  • 4 large cloves (or 6 medium) of garlic
  • 8-10 sprigs of thyme 
  • fresh greens (optional)


1. Roast potatoes. Pre-heat the oven to 400°F. In an oven safe glass baking dish, mix together potatoes, olive oil, 1/4 tsp ground pepper and 1/4 tsp sea salt making sure all the surfaces of the potatoes are coated with oil. Add more oil if needed. Roast for 15 minutes then turn the potatoes and bake for another 10-15 minutes until the corners and skin of the potatoes. Total baking time depends on the sizes of your cut potatoes.

2. Blend the dressing. In your small food processor (or magic bullet), blend together extra virgin olive oil, coconut oil, 1/4 tsp salt, 1/8 tsp ground pepper, garlic cloves, and 1 1/2 tsp lemon juice. Add more salt and pepper to suit your taste I personally just add more pepper, because I like the flavor of the garlic and lemon to take center stage). Pulse until the dressing is smooth and uniform. Set aside.

3. Dress the Potatoes & Beets, then Eat! As soon as you take the dish out of the oven, toss in the thyme sprigs and dressing with the potatoes in the dish. Let it cool down before serving with the beets and greens.

Adapted from

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