Flanders Squabs, Beets and Potatoes Recipe

Ingredients:

• 4 Flanders squabs
• 6 medium sized beets
• 8 medium sized potatoes
• 4 cloves garlic, minced
• 2 sprigs rosemary
• 4 sprigs thyme
• 1/4 cup olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 375°F.
2. Peel and cut the beets into 1 inch pieces. Peel and dice the potatoes into small cubes.
3. Toss the beets and potatoes in olive oil, garlic and rosemary. Season with salt and pepper to taste. Spread them out on a baking sheet and bake for 40-45 minutes, or until tender and golden brown.
4. Meanwhile, prepare the squabs by seasoning them with thyme, salt and pepper.
5. Heat a large skillet over high heat. Add a tablespoon of olive oil and sear the squabs for about 4-5 minutes on each side, or until golden brown.
6. Transfer the skillet with the squabs to the oven and roast for 8-10 minutes, or until the internal temperature reaches 145°F.
7. Take out the squabs and let them rest for a few minutes before carving.
8. Arrange the roasted beets and potatoes on a platter. Serve the squabs on top or alongside the vegetables. Garnish with fresh thyme or rosemary.

Verdict:

This Flanders Squabs, Beets and Potatoes recipe is a perfect balance of sweet, savory and earthy flavors. The tender squabs pair beautifully with the sweet beets and crispy potatoes. The aroma of garlic and fresh herbs add depth to the dish. A great option for an impressive dinner party or a fancy date night in.

Serving Suggestions:

This dish goes well with a light salad, bread and a glass of red wine.