Roasted Beets, Turnips, and Carrots

Roasting vegetables is my favorite way to prepare them. I usually just throw some olive oil, salt, and pepper on my vegetables and let them roast in the oven. Sometimes it’s nice to actually mix things up and throw in a few extra ingredients.

Roasted Root Vegetables

The sage is nice and earthy while the balsamic vinegar is just sweet enough. This recipe is great for any old day of the week or for a special occasion. Use any root vegetables that you have on hand. And remember to be careful while handling beets if you use them since they stain everything!

One Year Ago: Cherry M&M Chocolate Chip Oatmeal Cookies and Amazingly Blueberry-ey Blueberry Muffins
Two Years Ago: Colorful Cumin Quinoa Salad
Three Years Ago: Chinese Restaurant Almond Cookies

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Roasted Beets, Turnips, and Carrots

Yield: Serves 4-6

Ingredients:

3 red beets, peeled and cut into wedges
3 turnips, peeled, if desired, and cut into wedges
3 carrots peeled, cut into 1-inch chunks
4 Tbsp butter, melted
2 Tbsp chopped fresh sage
1 tsp salt
1/4 tsp freshly ground pepper
1 Tbsp balsamic vinegar

Directions:

Preheat an oven to 400°F.

Place the beets, turnip and carrots on a baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, salt and pepper. Toss until the vegetables are coated, then spread in an even layer. Roast, stirring occasionally, about 30 minutes. Continue to roast, without stirring, until the vegetables are tender, 20 to 30 minutes longer.

Using a large spatula, transfer the vegetables to a serving bowl. Pour any remaining pan juices into a small bowl and whisk in the vinegar. Drizzle over the vegetables, toss and serve. Sprinkle with chopped fennel greens.

Recipe adapted from Cooking Melangery

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10 Responses to “Corn Tomato and Avocado Salad”

  1. #
    1
    Cate — June 30, 2009 at 12:36 pm

    This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!

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    2
    oneordinaryday — June 30, 2009 at 12:45 pm

    Looks perfect. Yum.

  3. #
    3
    Colleen — June 30, 2009 at 1:15 pm

    Your pictures look great! I am glad you liked this – I need to make it again soon!

  4. #
    4
    Mermaid Sweets — June 30, 2009 at 2:53 pm

    oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.

  5. #
    5
    thecookingnurse — June 30, 2009 at 3:47 pm

    I have seen this recipe floating around and I must try it!

  6. #
    6
    Ingrid — June 30, 2009 at 7:48 pm

    I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.

    Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!
    ~ingrid

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    7
    ellysaysopa — June 30, 2009 at 8:44 pm

    I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!

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    8
    Jen — June 30, 2009 at 8:52 pm

    It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.

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    9
    Katie — July 2, 2009 at 12:44 am

    YUMMY! It looks great and perfect for the summer!

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    10
    thecookingnurse — July 13, 2009 at 10:24 pm

    Update! I made this and added a few additional ingredients. I love it!

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