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Roasted Beets, Carrots and Turnips with Balsamic Vinegar


  • 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



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 any dinner.

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  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.