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.
3 medium beetroots, peeled and cut into cubes
1 large turnip, peeled and cut into cubes
200g baby pearl onions, peeled
4 tablespoons olive oil
1/2 teaspoon dried rosemary or 1 tablespoon fresh rosemary
salt to taste
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 220 C / Gas 7.
Place the beetroots and turnip in a baking dish. Cut an X in the root end of the pearl onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
Bake in preheated oven for 1 hour, or until the veg becomes golden brown and tender. Serve hot.