Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
Taking advantage of an abundance of potatoes in the pantry, beets pulled from the soil and in need of being put to good use and a few free hours, I enjoyed some time in the kitchen and created a fabulous way to pair it all together.
Mike and I ate most of these roasted Herbed Beet and Potato Stacks straight off the pan and dipped into the yogurt sauce—not the most elegant way to do things, but they were delicious, and we did so while being caught up in the very serious job of recipe creation and enthusiastic quality control!
I imagine you’ll be more refined and place yours on a plate before enjoying the flavors, but I won’t judge.
Either way you serve them, I encourage you to give this recipe a try!
