Brighten your Christmas dinner with this roasted beet and turnip duo. 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.
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.