This is excellent, quick, and simple. For large families and visitors, it is simply doubled and tripled.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 medium beets, peeled and cut into 1 inch cubes
- 1 large turnip, peeled and cubed
- 1 cup pearl onions, peeled
- ¼ cup olive oil
- ½ teaspoon dried rosemary
- salt to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place the beets and turnip in a 9×9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
- Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.
Reviews
Even though we are in middle of July, I always enjoy beets and turnips. I have made this several times. Tonight I added 1 russet potato and 2 carrots. I still only used 2 tbsp of oil and it was still plenty. I only had 1 shallot- wish I had more- my favorite part! I upped the rosemary to 3/4 tsp and added that amount of sugar as well! Mine only needed 45 minutes on roast, stirring after 25. Yum!
I added chopped fresh ginger and a sweet potato. I thinly sliced half of a white onion because I didn’t have shallots. It was amazing!!!
i made this recipe for one of my Canadian Allstar Challenges. First thing….my husband absolutely, hands down, HATES BEETS! i on the other hand love them, so i told him he could just pick them out, LOL! Well, he didn’t pick them out. he had a second helping, and said they were “outstanding” 🙂 i didn’t have pearl onions, so i added some radishes. i had a potato that i wanted to use up, so i added that as well. the colour of this dish before and after being roasted is just beautiful. i added pat of butter when they came out of the oven. i will be making this again, and will make sure i have pearl onions on hand, as i think they would are an integral part of this dish. This recipe is sooooo delicious and looks lovely on the plate. this one is definitely a keeper. Thank you Gemini00, for sharing a superb recipe.
I had something like this recently, but it had sweet potatoes instead of turnips and used garlic aioli instead of the oil and rosemary.
I didn’t have any turnips so I used carrots, plus some fresh garlic & ginger. I reduced the oil, so I added some V8 juice and used a covered dish. It turned out great and was even better the next day! 🙂 I’ll try the tumeric next time.
This is delicious. Only added 1/2 tsp turmeric (for health) and did not use salt. Used green onions. I would cut beets smaller than turnips next time. Wonderful with baked fish.
Great healthy dish and wonderful colours.
Easy to make and delicious. I used white onions and sliced thin. Baked for 50 minutes. It’s become a household favorite.
Quite nice, i made a few adaptions though. I used 1/2 the amount of olive oil, as me and my family are on a low calorie diet at the moment. I used halved shallots instead of pearl onions. I added 1/2tsp of sugar, in order to help the vegetables to retain a lovely colour. I reccomend putting it in the oven for 50 minutes, instead of the full 1 hour. And remember to take the tray out of the oven halfway through cooking, and stir around a bit, to avoid burning.
Just ok. A bit greasy for me. The best thing about this recipe is that it’s really easy. If I were to make it again I’d use fresh rosemary instead of dried and half the amount of oil.
The recipe is okay. I tried to give it a little more dimension by adding both golden and red beets, as well as some blue fingerling potatoes. But even with all that, I didn’t get fantastic results. My partner liked the dish, but I would’ve been happier with a beet salad.
Excellent for anyone who loves root vegetables. I added potato as well.
The beets were good, and the pearl onions were tasty, but the turnips were really strong. Not many big fans of this.
Not for kids – my husband didn’t like it much either.