![](https://cdn.statically.io/img/www.allrecipes.com/thmb/RopRF34_eAzmtB5Zz7KHTARnWto=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2548504-5114d752376649c68b15e8a8138f8ddc.jpg)
Ingredients
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3 medium beets, peeled and cut into 1 inch cubes
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1 large turnip, peeled and cubed
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1 cup pearl onions, peeled
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¼ cup olive oil
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½ teaspoon dried rosemary
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salt to taste
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the 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.
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Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.
Nutrition Facts (per serving)
368 | Calories |
27g | Fat |
30g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 368 | |
% Daily Value * | |
Total Fat 27g | 35% |
Saturated Fat 4g | 19% |
Sodium 119mg | 5% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 4g | 15% |
Total Sugars 15g | |
Protein 4g | 7% |
Vitamin C 18mg | 20% |
Calcium 76mg | 6% |
Iron 2mg | 9% |
Potassium 503mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.