Root Vegetable Tian

This is a beautiful, comforting dish made by thinly slicing colorful vegetables and roasting them until tender and caramelized.

Prep time: 20 minutes Cook time: 1 hour Servings: 6

The Seasoning & Base:
- 3-4 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme leaves (finely chopped)
The Topping & Garnish:
- - ½ cup Feta cheese or Goat cheese (crumbled)
- Fresh rosemary sprigs (for garnish)
- A pinch of dried parsley or extra thyme for sprinkling

Step 1: Preparation

Step 2: Slicing the Vegetables

Wash all the vegetables thoroughly. Peel the potatoes, sweet potatoes, and beets. Leave the skin on the zucchini.
Using a mandoline slicer or a very sharp knife, slice all the vegetables into very thin, uniform rounds (about 1/8-inch or 3mm thick).
Pro Tip: Keep the beet slices in a separate bowl until you are ready to assemble, so their red juice doesn’t stain the white potatoes.

Step 3: Assembling the Dish

Gather a few slices of each vegetable in your hand (e.g., one potato, one sweet potato, one beet, one zucchini).
Arrange them upright on their edges in the prepared baking dish.
Continue this alternating pattern, packing them tightly in a spiral or circular shape starting from the outside edge and working your way into the center.

Step 4: Seasoning

In a small bowl, whisk together the olive oil, minced garlic, chopped thyme, salt, and black pepper.
Drizzle or brush this seasoned oil mixture evenly over the top of the arranged vegetables, making sure it gets into the crevices.

Step 5: Baking (Covered)

Cover the baking dish tightly with aluminum foil. This helps the hard root vegetables steam and soften.
Bake in the preheated oven for 40 to 45 minutes until you can easily pierce the vegetables with a fork.

Step 6: Adding Cheese and Roasting (Uncovered)

1. Remove the dish from the oven and carefully take off the foil.
2. Sprinkle the crumbled feta or goat cheese evenly across the top of the vegetables.

Return the dish to the oven, uncovered. Bake for another 15 to 20 minutes until the edges of the vegetables get crispy and caramelized, and the cheese is warm and slightly golden.

Step 7: Garnish and Serve

Remove from the oven.
Place a few fresh rosemary sprigs in the center of the dish as a beautiful garnish (just like in the photo).
Let the dish rest for 5-10 minutes before serving. Enjoy!