Roasted Beets, Carrots and Turnips with Balsamic Vinegar

Roasted Beets, Carrots and Turnips with Balsamic Vinegar

Prep Time

15 minutes

Cook Time

60 minutes


4 people

What do you do with turnips? Roasting can bring out a unique flavor when combined with carrots and beets. It’s great as a side dish for any dinner.

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  • 1 pound beets, peeled, halved or quartered
  • 1/2 pound carrots, peeled, cut in half
  • 1 pound turnips, peeled, halved or quartered
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Balsamic vinegar for drizzling, optional


  • 1 Preheat oven to 400°F.
  • 2 Place beets, carrots, and turnips in a bowl.
  • 3 Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
  • 4 Spread in a single layer on a roasting pan.
  • 5 Roast for 1 hour or until browned or caramelized.
  • 6 Remove from oven and drizzle with balsamic vinegar.



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