Editorial: Kockums JernverkPublished: 2026-11-06

Beetroot and sweet potato tian

Name: Beetroot and sweet potato tian
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 2 medium beetroots (about 300 g); 1 large sweet potato (about 400 g) or 3 thick carrots; 3 tbsp olive oil; 2 garlic cloves; 6 sprigs fresh thyme; 1 tsp flaky sea salt; Freshly ground black pepper; 100 g soft goat's cheese; 200 ml Greek yoghurt; 1 tbsp olive oil; Salt

Serves 4 as a side · 1 hour 15 minutes · Classic frying pan

Thin slices of beetroot and sweet potato set in a spiral and roasted until the edges colour. The carbon steel pan goes straight into the oven and on to the table.

A tian is thinly sliced vegetables packed upright and roasted in the oven. It works best when the slices are evenly thin, 2–3 mm, and baked under foil first to soften, then uncovered so the edges brown.

Beetroot and sweet potato tian with thin slices in a spiral in a classic carbon steel frying pan

Ingredients

Serves 4 as a side

2 medium beetroots (about 300 g)
1 large sweet potato (about 400 g) or 3 thick carrots
3 tbsp olive oil
2 garlic cloves
6 sprigs fresh thyme
1 tsp flaky sea salt
Freshly ground black pepper

To serve

100 g soft goat's cheese
200 ml Greek yoghurt
1 tbsp olive oil
Salt

Method

Heat the oven to 200 °C. Peel the beetroot and sweet potato and slice them 2–3 mm thin, ideally on a mandoline. Thinly slice the garlic.
Mix the olive oil, garlic, the leaves from four thyme sprigs, salt and pepper. Toss the sweet potato and the beetroot in the oil separately so the beetroot doesn't stain everything.
Brush the pan with a little of the oil. Stand the slices on their edges in a tight spiral from the rim to the centre, alternating beetroot and sweet potato. Drizzle over the rest of the oil and tuck in the remaining thyme sprigs.
Cover the pan with foil and roast in the middle of the oven for 25 minutes. Remove the foil and roast for a further 25–30 minutes, until the slices are tender and browned at the edges.
Meanwhile, stir the yoghurt with the olive oil and a pinch of salt.
Lift the pan out with oven gloves, as the steel handle gets as hot as the pan. Crumble over the goat's cheese and serve straight from the pan with the yoghurt alongside.

Why it works

Carbon steel is completely at home in the oven, and the classic pan has a steel handle, so the whole pan can go in. The low, flared sides let the heat reach the tops of the slices, so they roast rather than steam.