Christmas Side Dish: Roasted Beet & Turnip Duo
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.
Servings: 4
Calories: 157kcal
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
Calories: 157kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1065mg | Potassium: 692mg | Fiber: 6g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 34mg | Calcium: 62mg | Iron: 2mg
