Provided by The Food Channel

Recipe: Roasted Beets, Carrots and Turnips with Balsamic Vinegar

Posted online July 17, 2013 | 2:49 pm

Ingredients

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

Prep Time:

15 minutes

Cook Time:

1 hour

Serves:

What do you do with turnips? Roasting can bring out a unique flavor when combined with carrots and beets. It's great as a side dish for a Sunday dinner.

Preparation

Preheat oven to 400°F.
Place beets, carrots, and turnips in a bowl.
Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
Spread in a single layer on a roasting pan.
Roast for 1 hour or until browned or caramelized.
Remove from oven and drizzle with balsamic vinegar.

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