Roasted Beets, Turnips & Carrots
Can be doubled | Can be halved | Makes great leftovers
Lately I’ve been craving beets, so I picked up a bunch from our farmer friends down the road. When I roast beets I like to mix them up with other vegetables. Here’s a great trio – the colors are lovely and you get three distinctly different flavors in each bite. The mellow carrots, the sweet, earthy beets and dare I say ever so slightly “bitter” turnips are a great combination! Any of them roasted by themselves are fine, but when roasted together like this they all shine. I’d serve this medley as a side dish for chicken or turkey, or even alongside simply herbed and grilled fish with a wedge of lemon. ~ Susan
1 large turnip
2 medium beets
2 large carrots
2 teaspoons olive oil
sea salt and freshly ground black pepper to taste
Preheat oven to 350. Cut all the vegetables into 3/4 inch cubes.
Toss them in a mixing bowl with the oil, salt & pepper until evenly coated.
Arrange in a single layer in a casserole or baking dish, and cover with foil or casserole lid.
Let vegetables roast, covered, for about 35-45 minutes, just until tender and very lightly browned on the bottoms. They’re ready!
You’ve got a classic roasted vegetable side dish here, pair it with herbed chicken or turkey, or try the grilled fish suggestion! Halibut, tilapia, even a simply broiled filet of sole would be great.
These roasted gems would also go very well with the Savory Baked Tofu recipe I posted a couple of months ago.