Before I tried them this way, beets were my worst nemesis. This is a fantastic way to use root veggies. I believe the beets give the dish a lovely red hue, but if serving pinkish veggies concerns you, feel free to replace parsnips, rutabaga, or any other comparable vegetable. Get creative!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup diced, raw beet
- 4 carrots, diced
- 1 onion, diced
- 2 cups diced potatoes
- 4 cloves garlic, minced
- ¼ cup canned garbanzo beans (chickpeas), drained
- 2 tablespoons olive oil
- 1 tablespoon dried thyme leaves
- salt and pepper to taste
- ⅓ cup dry white wine
- 1 cup torn beet greens
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9×13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
- Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Reviews
I did not use the beets as I didn’t have any. I cut red, white and sweet potatoes, turnips and parsnips, portobello mushrooms, carrots and brussels sprouts into roughly 1-inch cubes and in my 400 degree oven they were done at 35 minutes but tasted better after 45 minutes. I used the wine but didn’t notice it in the taste. The brussels sprouts made a nice green and delicious addition to this dish. Did not use garlic. Seasoned with basil and oregano.
I needed to bake the veggies for another half hour to get them tender.
12.19.21 Didn’t dice the veggies for concerns they’d brown up/burn too quickly at 400ºF, just cut into larger pieces. After I took the veggies out after 30 minutes, they were looking a little dry, and when I added the wine, the veggies just absorbed it, so I added a little more. After 7 additional minutes in the oven, I took them out of the oven, and for my taste, they were perfectly cooked. The garbanzo beans was such a small amount that I just omitted them…throw them away or what to do with the leftover garbanzo beans?? I love roasted vegetables, this was a very nice side dish, would make again.
This was a hit at thanksgiving, I omitted the chickpeas, used parsnips and heirloom carrots, for the potatoes I used a selection of multicolour mini potatoes. I also did balsamic vinegar in addition to the wine.
simple recipe but I had to use baking pan so that might have made the cooking time to be longer but overall, it’s easy to follow and you can always adjust the seasoning to your liking.
I USED A LARGE SWEET POTATO INSTEAD OF CARROTS
My family loved this, asked that I make it again soon! I didn’t have beets or beet greens, so I subbed collard greens. Super yum!
These were delicious! I didn’t have garbanzo beans and forgot the garlic and they were still delicious! Perfect recipe to use produce from the garden when in season. Yum!
“I may beg you to make this again” –My Wife I did make a few changes. The beets I got didn’t have greens, so I used baby spinach. I used black beans instead of chickpeas. I didn’t have any white wine, but I did have my home made lemon & ginger mead and I added 250mL instead of the recommended. I also caramelized the onion with the garlic and oil before putting everything in the roasting pan. The dollop of sour cream I found really balanced out the sweetness of the beets and carrots. YMMV but I certainly recommend adding some acidity.
I basically followed the recipe. I didn’t really measure, just kind of chopped and added the veggies. It was fantastic. Frankly, once heated per directions I ended up eating for snacks cold. It is good in my opinion either way.
Great recipe. I used chicken broth in place of the wine. It would be good with turkey or a roast.
I made these changes… I used 1 sweet potato, 1 regular white potato, skin on, I added 3/4 tablespoon of Italian spice as well. Instead of wine, I used white wine vinegar, red wine vinegar, a splash of balsamic vinegar and cranberry cocktail to a total measurement of about 2/3rds cup. I covered the dish for first 30 minutes with tin foil then removed and kept in the over for between 30-35 minutes… result?? I loved it! I had never liked beets either.. this changed me for sure. I definitely would keep beet pieces smaller than the rest of the veggies. Also, I think I might cook the chickpeas a little before adding to the mix. I love chickpeas but these were a little too firm for me. Overall? a big win in my books! Thanks!
I also added balsalmic vinegar. It was delicious! I made it for Christmas dinner, and it was a hit!
Wonderful recipe!! The wine added so much flavor to the veggies. I used a Chardonnay and added potatoes, brussel sprouts and kale. I also used yellow beets to keep the vegetables from turning red from the red beets. Very easy to make. I also used an outdoor charcoal grill to roast them instead of the oven. Took a little longer but the vegetables were wonderful. Family favorite.
Great way to make 1-pan pile of veggies that can be used for a good sized gathering and/or refrigerated for later use. I didn’t follow to a T, but used all the ingredients as listed.
This was good and it easy to fix. Only changes I made were tossing the veggies with olive oil in a bowl first, used a cookie sheet, chicken broth instead of wine and added a parsnip. Will make again but cut it in half for just the two of us.
so very good and healthy loved this dish
Oh my gosh this is so good!!!! I didn’t have the beet greens so used spinach. Also used sweet potato instead of russet and threw in some parsnip. Excellent!!!
Veggies did not cook evenly. Took much longer to bake. Just OK on taste.
This was such a simple recipe and I was really surprised by how great it is! My mom (who doesn’t love veggies) even ate them.
I made this recipe as a side dish during Christmas dinner. It turned out delicious and everyone asked for the recipe. The only changes I made after reading other reviews was adding in balsamic vinegar, and I substituted regular potatoes for sweet potatoes. This will definitely be a keeper!