Go Back
+ servings
Closeup of the Beetroot Boulangere with a spoon
Print Recipe
4 from 1 vote

Blushing Beetroot and Potato Boulangere

A delicious warming dish that is perfect for serving to a crowd. Made with seasonal beetroot and potatoes layered and cooked in a flavourful broth.
Prep Time20 mins
Cook Time1 hr 15 mins
Course: Main Course, Side Dish
Cuisine: French, Vegan
Keyword: beetroot, boulangere, christmas, potato, thanksgiving
Servings: 6
Calories: 145kcal
Author: Louise-Claire Cayzer


  • 3 medium-large beetroots , peeled( about the size of a small orange)
  • 3 medium potatoes , peeled (I had 6 small ones from my garden)
  • 1 medium onion , halved then sliced
  • 4-5 sprigs thyme
  • 7-8 fresh sage leaves
  • 1 tspns marigold stock powder
  • cup hot water
  • ½ cup white wine (optional- sub in more water if not using)
  • 1 Tbs Olive Oil
  • salt & pepper to taste


  • Thinly slice the beetroots & potatoes. You want each slice to be around 5ml thick. You also want them all to be roughly the same size, so cut any huge pieces in half so that there is a flat edge.
  • Slick the onion into half moon slices.
  • Slick the olive oil over a casserole dish. The one I used is around 25 x 25cm and happens to be square, but a similar size round or oval dish will do just as well.
  • Layer the slices of beetroot and potatoes, I like how it looks with them all standing up in stripy rows. If you choose to lay the slices down flat, make sure the overall layers don't exceed around 5cm or it might take forever to cook through.
  • Once the beetroot and potatoes are layered, slip the onion slices in randomly around the dish, tucking them down between the slices of potato and beetroot.
  • Mix the thyme leaves, stock powder, white wine and water together, and add a little salt & pepper.
  • Pour the stock mix over the layered beets & potatoes.
  • Tuck the sage leaves in and around here and there.
  • Squish a bit of foil over the lot as a sort of 'lid' to help keep the steam in & accellerate the cooking process.
  • Pop in a moderate oven (Gas mark 7, 220C) for 40- 45 mins.
  • Then, check to see if the potatoes are tender ( no one wants potatoes that bite back!)
  • If they are not quite done, put back in the oven for 10 mins.
  • Then, take the foil lid off, and put back in the oven to crisp up the top and create that baked potatoey crispness that is just so delicious. 15 - 20 mins should do it.
  • Serve as a glorious side dish, or as a beautiful main event with some tasty accompanying sides.


Beware! This is super hot when it comes out of the oven. Leave it to 'rest' for 10 mins, the flavours will develop and you won't burn your mouth.
This is also brilliant as left overs. It becomes even more squidgily delicious.


Calories: 145kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 84mg | Potassium: 623mg | Fiber: 4g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg