Roasted Beets and Turnips

By Tia Ohm

Beets are an amazing root full of vitamins and other health properties. Read Dr. Mercola’s articles on the many other health benefits of beets. Roasted beets are the candy of roots and they pair so well with the juiciness of turnips. We added chunks of garlic which become a sweet and savory caramelized morsel with every bite. Top it off with extra virgin coconut oil and a dash of nutmeg and everyone will wonder what the secret is to making this simple dish taste so good. Today I really wanted to taste the vegetables, so I left them as is. I feel it is really important to get a plate full of just veggies in your meal plan at least once a day. That being said, pairing these roots with goat cheese or feta and some peppered grilled chicken would make a delightful and well-rounded meal. Be sure you get organic beets as they are one of the most genetically modified plant out there. Spend just a few minutes prepping and roughly 20 to bake, and you’ll have a not only tasty, but beautifully colored finished product.

Enjoy!

What You’ll Need:

3 small organic beets, peeled and cubed
1 large turnip, peeled and cubed
5 cloves garlic, halved long ways
2 T coconut oil
dash nutmeg
sea salt and cracked pepper

What to Do:

Preheat oven to 350° and prep veggies. Lay cubed turnips and beets on a tray with garlic. We separated them so they would not bleed together, but that is only for appearance. You should have half/half turnips and beets.
Top with coconut oil, salt, pepper and nutmeg and bake in preheated oven for about 20-25 minutes, turning occasionally until soft.
Serve hot.

Serves 1-2 as a side