Reviewed: Oct. 4, 2009

I didn't have any turnips so I used carrots, plus some fresh garlic & ginger. I reduced the oil, so I added some V8 juice and used a covered dish. It turned out great and was even better the next day! :) I'll try the tumeric next time.

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ThomsonH

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Reviewed: Jan. 14, 2009

This is delicious. Only added 1/2 tsp turmeric (for health) and did not use salt. Used green onions. I would cut beets smaller than turnips next time. Wonderful with baked fish.

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lynnie

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Reviewed: Sep. 19, 2008

Great healthy dish and wonderful colours.

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Robyn

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Reviewed: Apr. 15, 2008

Easy to make and delicious. I used white onions and sliced thin. Baked for 50 minutes. It's become a household favorite.

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Stella Singleton

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Reviewed: Oct. 11, 2007

Quite nice, i made a few adaptions though. I used 1/2 the amount of olive oil, as me and my family are on a low calorie diet at the moment. I used halved shallots instead of pearl onions. I added 1/2tsp of sugar, in order to help the vegetables to retain a lovely colour. I reccomend putting it in the oven for 50 minutes, instead of the full 1 hour. And remember to take the tray out of the oven halfway through cooking, and stir around a bit, to avoid burning.

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Melanie Booth

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Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Oct. 1, 2007

Just ok. A bit greasy for me. The best thing about this recipe is that it's really easy. If I were to make it again I'd use fresh rosemary instead of dried and half the amount of oil.

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jamiejfm

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Sep. 20, 2007

The recipe is okay. I tried to give it a little more dimension by adding both golden and red beets, as well as some blue fingerling potatoes. But even with all that, I didn't get fantastic results. My partner liked the dish, but I would've been happier with a beet salad.

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