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Vegetable 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.

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. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

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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