Get To The Root Of It – Roasted Root Vegetables

Root vegetables are packed with vitamins, minerals and antioxidants and their fresh green tops are even more nutritious!  This dish is vegan and gluten-free and packed full of nutritional power.

Turnips have a rich nutritional value containing vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate as well as minerals like manganese, fiber, potassium, magnesium, iron, calcium and copper. It is also a good source of phosphorus, omega-3 fatty acids and protein.

Daikon is a fat-free, low-calorie vegetable and a rich source of vitamin C, copper and fiber. Fiber reduces your risk of developing cardiovascular disease because soluble fiber helps lower cholesterol. It also prevents spikes in blood sugar and provides roughage, which keeps your digestive tract regular. Copper,  (like vitamin C) helps produce connective tissue, but it has a different role. It links collagen and elastin, which adds elasticity to connective tissue in your skin and blood vessels. It also maintains the integrity of connective tissue in your heart.

Beets are a unique source of phytonutrients called betalains, which have been shown to provide antioxidant, anti-inflammatory, and detoxification support.


  • 1 daikon (sliced in circles)
  • 1 medium turnip (chopped into small chunks)
  • 2 bunches of beets (any variety; washed, peeled and chopped into medium chunks)
  • extra virgin olive oil
  • salt & pepper to taste


  • Preheat the oven to 375 degrees
  • Prepare 2 sheet trays with cooking spray
  • Place beets on one tray, drizzle with olive oil, season with salt & pepper and toss so they are evenly coated.
  • Place daikon and turnips on the second tray and season the same way.
  • Roast for approx. 30 minutes (until fork tender).

You can eat them hot as a side dish, mix them into rice, quinoa or farro. Let them cool and chill in the refrigerator for an hour then add them to your favorite salad. Save the beet greens and add them to salad, sandwiches, soups or saute them.


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