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potato, beet & ambrosia apple tian

Servings 6 servings


  • 1 pound beets trimmed
  • 1 cup sliced leeks
  • 2 cloves garlic minced
  • 4 tablespoons olive oil divided
  • 1 pound yukon gold potatoes peeled
  • 1 pound ambrosia apple peeled
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup goat cheese
  • 1/3 cup chopped toasted walnuts


  • Preheat oven to 400°.
  • 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.
  • Cook leeks and garlic in 1 tablespoon olive oil in a skillet over medium-high heat for 3-5 minutes or until leeks are softened.
  • Slice potatoes, apples, and beets thinly to 1/4-inch thickness with a mandoline or knife.
  • Toss potatoes and apples carefully in a medium bowl with 2 tablespoons olive oil. Toss beets carefully in another bowl with 1 tablespoon olive oil.
  • Increase oven heat to 425°.
  • Spread leek mixture evenly over the bottom of a 8-inch cake pan.
  • 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. Sprinkle with thyme, rosemary, salt, and pepper.
  • Cover with foil and bake at 425° for 30 minutes. Uncover and cook for an additional 35 minutes.
  • Serve topped with goat cheese and walnuts.