Recipe by mgoblue1
"Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
diced, raw beet
canned garbanzo beans (chickpeas), drained
dried thyme leaves
salt and pepper to taste
dry white wine
torn beet greens
I love the spices and the use of the dry white wine! (added some salt to taste). I used veggies I had on hand: sweet potato, red potato, carrots, onion, brussels sprouts. Everything was cooked perfectly. The onion was delicious! My husband isn't usually too excited about veggies I cook,but he LOVED these and couldn't stop complimenting!
For me this recipe was just OK. Next time I will omit the garlic for sure. I am a garlic lover but not a raw garlic lover and I find it doesn't cook enough. I might try this again with a few adjustments.
Too good. Delicious! Only changed the white wine to 1 part white wine vinegar and 3 parts water. This is really really good, beet haters will also eat it with pleasure like my husband;-)
I make a similar dish adding sweet potatoes along with the regular. Also, I have tried balsamic vinegar which adds a little sweetness if you like that. Absolutely scrumptious!!
OMG! How did you come up with this recipe?! It is absolutely scrumptious!! With these ingredients being harvested right now locally (I live in Tucson, AZ), I was able to use all organically grown fresh vegetables and it was simply divine. Thank you so much for sharing this!
Fantastic! Forgot the beans, but added celeriac (cubed), sunchokes & parsnips to the beets, onions, potatoes & carrots. The wine, added at the end, mingles with the carmelized veggie flavors & adds a delicious punch. If you didn't taste the wine, you didn't add enough. I baked 15-20 min, added wine, stirred/turned, which caused the wine to sizzle & boil down almost immediately. Back for 5-10 min & done. Gorgeous. My husband & sons, who don't love beets, loved this.
Wow! I know it's just a bunch of root vegetables, but this was really good. I am not a big fan of beets but the veggies just go so sweet, even the beets weren't well, "beety"... I made a huge batch and served it at Christmas diner and people loved it. The color was beautiful! The only change I made was to omit the chick peas and add parsnips. Thanks for this great recipe!
I followed the suggestion and added about a T. of balsamic vinegar and sweet potatoes. It was wonderful. I will also use this as a recipe for just beets.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Roasted Root Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 143
** Calories from Fat: 44
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple roasted vegetable casserole.
Discover a great trick for making simple herb-roasted veggies with no mess.
This hearty stew is fresh and flavorful, and makes a great comfort-food meal.