Roasted Beets, Carrots and Turnips with Balsamic Vinegar

Roasted Beets Carrots and Turnips with Balsamic Vinegar.jpg
A great alternative to potatoes and great for those eating vegetarian. Roasting can bring out a unique flavor.


  • 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

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 4


  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.