Brighten your Christmas dinner with this roasted beet and turnip duo side dish. Red beets and white turnips create a holiday color scheme--perfect for chilly days when the trees are bare and wreaths brighten up your home. With a prep time of only 5 minutes, you will have plenty of time to focus on the main.
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Rooted in Festive Flavor
Beets and turnips are root vegetables that are in peak season during fall and into winter, making them a great choice for holiday meals including Christmas and Thanksgiving.
This versatile holiday side dish goes perfectly next to this juicy, whole roasted chicken, holiday bison pot roast or your classic roasted turkey, ham, or beef.
Serving drinks with a Christmas meal is an important part of creating a festive and enjoyable dining experience. I love to offer this seasonal cranberry ginger Moscow mule or warm and cozy mulled wine that complements the roasted vegetables.
Ingredients
- beets - Also known as beetroot.
- turnips (purple top white globe) - They are purple where they sat above ground and white on the area that was in the ground.
- olive oil - I would suggest using regular olive oil over extra virgin olive oil for its higher smoke point.
- fresh parsley - This is an optional garnish. The vibrant green color completes the holiday color scheme.
*See ingredient amounts in recipe card.
Chef's Note: Roasting vegetables like beets and turnips brings out their natural sugars through caramelization, which makes them palatable for people who think they don't like veggies. Roasted beets have a sweet, earthy flavor that contrasts the peppery turnips. If you want to emphasize the beets, baby turnips are sweeter than mature ones.
How to Make This Christmas Side Dish
Step #1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper. Spread the cubed beets out on one half of the baking sheet and the turnips on the other half. Drizzle with the olive oil and toss them to coat. Make sure they are in an even layer and not overlapping.
Step #2. Season with salt and pepper.
Step #3. Roast them in the preheated oven for about 45 to 50 minutes, until they are tender and slightly browned.
Step #4. Transfer the vegetables to a serving bowl. Sprinkle with the fresh parsley.
Step #5. Serve the roasted beets and turnips as a Christmas side dish next to the main course!
Top Tip
Try to keep the turnips and beets separate on the pan so that the vibrant color of the beets doesn't rub off too much on the white turnips.
Serving Suggestions
- For omnivores, these roasted vegetables are a lighter complement to Christmas meals loaded with meat, gravy and moist stuffing: typically hams, roasted chickens and stuffed turkeys. In other words, you'll leave a little more room for your favorite holiday dessert!
- If you’re feeling spicy, serve this dish with hot sauce on the side. The minimal ingredients in this recipe keeps it open to customization with your favorite spices and condiments.
- A balsamic drizzle, ranch dressing or creamy yogurt sauce also go perfectly with this simple Christmas side dish.
What to do With Leftovers
After Christmas, you'll have delicious leftovers that you can heat up in the oven or microwave. Refrigerate your roasted vegetables in a covered dish for up to four days.
If you want to turn them into a new dish, throw your beets and turnips on a bed of spinach leaves and drizzle with some balsamic vinegar for a quick salad.
More Vegetable Side Dishes You Will Love
If you tried this festive Christmas Side Dish Recipe of Roasted Beets and Turnips or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Christmas Side Dish: Roasted Beet & Turnip Duo
Ingredients
- 4 cups beets - peeled and cut into 1” cubes
- 4 cups turnips - peeled and cut into 1” cubes
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper - freshly ground
- fresh parsley - chopped - to garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
- Spread the cubed beets out on one half of the baking sheet and the turnips on the other half. Drizzle with the olive oil and toss them to coat. Make sure they are in an even layer and not overlapping.4 cups beets, 4 cups turnips, 2 tablespoons olive oil
- Season with salt and pepper. Roast them in the preheated oven for about 45 to 50 minutes, until they are tender and slightly browned.1 ½ teaspoons salt, ¼ teaspoon black pepper
- Transfer the vegetables to a serving bowl. Sprinkle with the fresh parsley. Serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Try to keep the turnips and beets separate on the pan so that the vibrant color of the beets doesn't rub off too much on the white turnips.
- If you’re feeling spicy, serve this dish with hot sauce on the side or throw in some diced jalapeños. The minimal ingredients in this recipe keeps it open to customization with your favorite spices and condiments.
- A balsamic drizzle, ranch dressing or creamy yogurt sauce also go perfectly with the roasted vegetables.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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