Roasted Beets and Roots with Blood Orange

I roasted two colors of beets with a couple other favorite root vegetables. To add a nice citrus flavor, I used a blood orange infused olive oil, although unflavored oil would work fine. I also added a liberal splash of white balsamic – a citrus infused vinegar would work great in lieu of flavored olive oil. To finish, I squeezed fresh blood orange juice over the veggies, tossed everything with garlic and oven roasted. I turned the vegetables twice during roasting to ensure all the vegetables were soaking up the flavor-packed juices in the bottom of the pan.

roasted beets and root vegetables


1 large red beet
1 large golden beet
1 large parsnip
1 large rutabaga
3 Tb. white balsamic vinegar
1 Tb. Blood orange infused olive oil
1 small blood orange, quartered and seeded
Granulated garlic


Preheat oven to 400 degrees F.

Peel beets, parsnip and rutabaga and cut into 1/2-inch chunks. In a bowl, toss the vegetables with olive oil and balsamic vinegar. (I didn’t measure, I just poured what seemed reasonable for the quantity of vegetables). Season liberally with granulated garlic. Spread out on a baking sheet and roast until veggies are easily pierced with a fork, about 45 minutes, turning every 15 minutes to ensure coverage of the juices.

Remove from over, toss with sea salt and transfer to a serving dish. Garnish with freshly grated horseradish or thinly shaved radishes and serve warm. Chilled leftovers make a delicious salad!

roasted beets and root veggies


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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