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Beets don't often make an appearance on the Thanksgiving table—but they should. They add an earthy sweetness to this mix of roasted vegetables that also includes butternut squash, russets, and yams.
8 servings
Ingredients
Herb oil
1/3 cup extra-virgin olive oil
1/3 cup olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
Hash
6 1- to 1 1/4-inch-diameter golden baby beets with green tops attached (about 1 bunch)
6 1- to 1 1/4-inch-diameter candy-cane-striped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch)
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 pound garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)
1/4 cup (1/2 stick) butter, cut into 1/2-inch cubes
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1st Keep
 Patrice_Sartor
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