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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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.
Chef's Note: Roasting vegetables 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.
*See ingredient amounts in recipe card.
How to Make it
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!
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 stuffing: typically hams, roasted chickens and stuffed turkeys. In other words, you'll leave a little more room for your favorite holiday dessert!
- Roasted beets and turnips offer a flavorful alternative for vegan and vegetarian guests.
- If you’re feeling spicy, serve this dish with hot sauce on the side or some diced jalapeños. The minimal ingredients in this recipe keeps it open to customization with your favorite spices and condiments.
Nutrition
This side dish also gives your meal a nutrient boost. Turnips contain potassium, folate, calcium, magnesium and vitamin C, which can help to promote strong bones and muscles.
Similarly, beets offer fiber, potassium and nitrates, can reduce inflammation and help with blood pressure.
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 Roasted Beets and Turnips Recipe 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.
- Season with salt and pepper.
- Roast them in the preheated oven for about 45 to 50 minutes, until they are tender and slightly browned.
- 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.
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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