Slow-baking your favorite vegetables always yields the tastiest side dish! Revel in the sweetness and colors of the season!
Photography by Adam Milliron Food + Styling by Ana Kelly
Pure Bred Lamb is a partnership between farmer Keith Martin and renowned
chef Thomas Keller to raise lambs in harmony with nature. We visited Martin at the beautiful Elysian Fields Farm located in Southwestern Pennsylvania, one of 22 individually family-owned and -operated farms to see what makes his operation different from other farms.
“I don’t see a difference between the lamb I raise on my farm and the meat you take home,” says Martin. “It’s all part of the same continuum; it’s all one thing, holistic. In order for the lamb you buy to be the best it can be, it has to be properly cared for while it’s alive. The entire life of the animal is paramount.”
Martin and Keller believe that when people know where their food comes from they will develop a connection to the farmers, a respect for the animals, and a respect for nature that translates to the quality of the food on the table.
3 medium beets (red and golden), roasted, peeled, and thinly sliced
1 large onion, thinly sliced
8 tablespoons extra virgin olive oil
1⁄2 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
3 medium Yukon Gold potatoes, peeled, and sliced thinly
1 large yam, peeled, and thinly sliced
3 medium tomatoes,thinly sliced
- Preheat oven to 425oF.
- Season beets with salt and pepper and drizzle with olive oil.
- Wrap beets in foil and roast in oven until tender, about 1 hour. Let cool completely. Peel and cut into thin slices.
- Toss sliced onions with 1 tablespoon olive oil, half of the fresh chopped herbs, and salt and pepper to taste. Arrange onions in the bottom of an oval 3-quart baking dish.
- Shingle remaining sliced vegetables on top of onions. Drizzle with olive oil and season with salt and pepper. Sprinkle remaining herbs on top.
- Bake for 35 to 45 minutes until vegetables are tender and golden brown.
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