Roasted Beets and Turnips With Tarragon

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This recipe comes from Veronica Bosgraaf.

Roasted Beets and Turnips With Tarragon

3 beets, diced
3 turnips, diced
1 Tbsp. grape seed oil
1 tsp. sea salt
1 sprig fresh tarragon

  • Combine the beets, turnips, oil, and sea salt in a bowl and mix well.
  • Roast in a 400°F oven until tender.
  • Place in a serving bowl and garnish with the tarragon.

Makes 2 servings

For more mouthwatering vegan and gluten-free recipes and cooking tips, check out Veronica’s website at ThePureBar.com.

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Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind

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