Colorful Roasted Beets & Purple Potatoes

When I go to Lancaster I get to take home some awesome purple potatoes which are not only neatly colored, and have a slightly sweeter and more distinctive taste than a regular potato. I had 4 small ones and some beets I picked up for cheap, so I whipped up this inexpensive and delicious side dish that is very pleasing to look at as well as eat! This would make a nice starch for a balanced meal with some tofu and greens, or side dish for Thanksgiving. (Re: new site setup-- there's like 20 different holidays listed, but no Thanksgiving, THE cook-off holiday...? huh?)

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4

Ingredients

• 4  small purple potatoes
• 4  beets
• 2  tablespoons olive oil
• 2  teaspoons marjoram
• 1  teaspoon dried parsley flakes
• 1⁄2 teaspoon sea salt (or kosher salt)

Directions

1. Wash the beets and potatoes, and cut the potatoes into quarters or thirds, but don't make the pieces too big.
2. Peel the beets and cut into slices or chunks.
3. Put the cut beets and potatoes into a large zipper bag with the olive oil and seasonings (the ones I listed or another kind you like) and leave some air in there, zip it, and vigorously shake until all the pieces are evenly coated with oil and herbs.
4. Lay the pieces out into a large baking dish (like 9 x 13) so most of them lay flat. Bake at 425F for 50 minutes.
5. Putting a foil vent over the baking dish might speed it up but I haven't tried it yet. But I like to bake for 50 then put the broiler on for 5 minutes so the potatoes crisp up nicely.