roasted beet medley

Name: Roasted beet medley
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 1 pound(s) carrots, peeled, cut into sticks; 3/4 pound(s) turnips, peeled, cut into wedges; 3/4 pound(s) fresh beets, peeled, cut into wedges; 4 teaspoon(s) minced garlic; 1 - red onion, peeled, cut into wedges; 3 tablespoon(s) olive oil, extra virgin; 1/4 teaspoon(s) red pepper flakes; 3 cup(s) baby arugula

(1 RATING)

23 Pinches

sherry monfils

worcester, MA

Updated on Nov 27, 2011

This is an awesome, very tasteful side dish for anytime, but especially for the holidays.

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prep time 15 Min

cook time 30 Min

method ---

yield 8 serving(s)

Ingredients

1 pound carrots, peeled, cut into sticks
3/4 pound turnips, peeled, cut into wedges
3/4 pound fresh beets, peeled, cut into wedges
4 teaspoons minced garlic
1 - red onion, peeled, cut into wedges
3 tablespoons olive oil, extra virgin
1/4 teaspoon red pepper flakes
3 cups baby arugula

How To Make roasted beet medley

Step 1

Heat oven to 425. Lightly spray a rimmed lg baking sheet w/ cooking spray. On baking sheet, gently toss first 7 ingredients, seaon w/ salt & pepper to taste

Step 2

Roast 30 min, or until tender & golden brown, tossing occasionally
Step 3

Place arugula on serving platter. Top w/ roasted veggies.
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