Oven Roasted Beets and Rutabagas

The Veggie Wagon stocks a wide variety of organic winter veggies, including lots of root vegetables. A roasted root salad makes for an amazing side during the colder months. This is definitely a recipe you want to try!


Preheat 425 Degrees

Thoroughly wash all root vegetables under running water to remove sand and soil. Peel the organic beets, organic rutabagas and organic sweet potatoes.

Slice beets into wedges. Place a 2-quart Dutch oven or similar lidded, oven-proof dish.

Cut rutabagas, sweet potatoes and carrot into chunks, approximately 1/2 in. thick. Add to the beet wedges.

Add small potatoes red potatoes whole.

Peel garlic cloves, slice each in half, and add to vegetables.

Peel ¼ red onion, slice into chunks and add to root vegetables.

Dribble olive oil over vegetables. Stir to coat them. Grind sea salt and pepper over the mixture. Cover.


  • 2-3 organic beets cut into wedges
  • 1-2 organic rutabagas, peeled, chopped
  • 6-8 small organic red potatoes
  • 1 small organic sweet potato
  • 1-2 organic carrots, chopped
  • 4 garlic cloves, peeled and halved
  • sea salt and freshly ground black pepper
  • ¼ red onion, peeled, chopped
  • 2 tablespoons extra-virgin olive oil

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