Originally Posted by Greger
So as long as we're talking about roasting beets, why not a Medley of Roasted Root Vegetables?
Carrots, Parsnips, Baby Turnips, Rutabaga, Beets, Sweet Potatoes, Onions, Celeriac, Kohlrabi, Potatoes are Tubers not Roots but you can use them if you want, little fingerling potatoes look good on the platter. Any combination cut into any shapes you like. Coat them with Olive Oil(or Duck Fat) and the Herbs of your choice, a little Sea Salt and fresh ground Black Pepper to taste. Roast them in a 400 degree oven for half an hour or so until they are tender and browning a little on the top.
Serve them right from the roasting pan or use them to garnish a roasted joint of meat or fowl.
If you left off the beets, I could really go for that dish, Greger.

That reminds me of another Russian dish my relatives and sometimes my dad would make which I just loved.
It's called lazy day Russian meal in my Mennonite cookbook.
You put chicken pieces in the bottom of a roaster and bake them part way. Then put white potatoes, sweet potatoes and sliced apples in around it and pour a mixed up yellow cake batter over all of it and cook until everything is done.
The mix of sweet and meat really was odd but wonderful.
A real comfort food to me.


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