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.