RSSVegetable Roasting Guide
Our handy guide includes prep instructions and complete nutritional analyses for our favorite vegetables for roasting. For more helpful cooking tips, be sure to check out our Guide to Cooking 20 Vegetables.
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Beets, Turnips
Amount for 4 Servings
1 1/2 pounds
Prep
Trim ends, remove any greens and peel; cut into 1-inch pieces or wedges.
Roasting Time at 450 F
20 to 25 minutes
Serving Size
2/3 cup
Calories Per Serving
Nutrition Information per Serving with Oil, Salt and Pepper:
Beets: 116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 16 g carbohydrate; 3 g protein; 5 g fiber; 423 mg sodium; 552.88 mg potassium.
Turnips: 90 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 11 g carbohydrate; 2 g protein; 3 g fiber; 405 mg sodium; 325 mg potassium.
Nutrition Bonus and Carbohydrate Serving Information:
Beets: Folate (46% daily value), Potassium (16% dv). 1 Carbohydrate Serving.
Turnips: Vitamin C (60% daily value). 1 Carbohydrate Serving.
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