Roasted Turnips and Beets

Roasted Turnips and Beets

The perfect way to bring out the natural sugars in your summer veggies is to roast them. You could make this recipe with any number of root vegetables, but here I recommend a combination of Turnips and Beets.

Pick up some root veggies this weekend at the market and give this recipe a try!

(Serves 4-6)


  • 1 bunch Turnips (Purple Top or Hakurei)

  • 1 bunch Beets

  • drizzle olive oil (or other cooking oil of choice)

  • half a lemon

  • Sea Salt (to taste)



  1. Preheat the oven to 400 F. Cut off the tops and ends of your turnips and beets. Peel and chop them roughly.

  2. Toss the turnips and beets with oil and spread on a baking sheet. Sprinkle liberally with salt.

  3. Place in the oven and bake for 30-40 minutes, stirring every 15 minutes or so, until they are easily pierced with a fork.

  4. Drizzle with a squeeze of lemon, and make sure they are properly salted.

  5. Enjoy on top of a salad, as a side, or on their own!


*Alternative: top with fresh chopped herbs or microgreens for a fun little spin when plating them!*

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