About this recipe: Cubes of beetroot and turnip are roasted with pearl onions and rosemary. Gorgeous winter side dish for any roast. The onions caramelise and the turnips and beetroot crisp up and are deliciously sweet inside. Works well for any root veg such as parsnips or sweet potatoes.
Quite nice, i made a few adaptions though. I used 1/2 the amount of olive oil, as me and my family are on a low calorie diet at the moment. I used halved shallots instead of pearl onions. I added 1/2tsp of sugar, in order to help the vegetables to retain a lovely colour. I reccomend putting it in the oven for 50 minutes, instead of the full 1 hour. And remember to take the tray out of the oven halfway through cooking, and stir around a bit, to avoid burning. - 11 Oct 2007 (Review from Allrecipes US | Canada)
The beets were good, and the pearl onions were tasty, but the turnips were really strong. Not many big fans of this. - 30 Oct 2002 (Review from Allrecipes US | Canada)
This is delicious. Only added 1/2 tsp turmeric (for health) and did not use salt. Used green onions. I would cut beets smaller than turnips next time. Wonderful with baked fish. - 14 Jan 2009 (Review from Allrecipes US | Canada)