Moroccan-Style Roasted Beets, Carrots & Turnips

September 22, 2016
5 Ratings
Photo by Bobbi Lin
  • Serves 4
What You'll Need
  • 1 bunch medium beets
  • 2 branches thyme
  • 3 unpeeled cloves of garlic
  • 3 pods cardamom
  • 1 tablespoon whole black peppercorns
  • 1/2 cup extra-virgin olive oil, divided
  • 1 bunch carrots
  • 1 bunch medium white turnips
  • Salt and pepper, for seasoning
  • 1 lime
  • 1/4 cup fresh lime juice (roughly, the juice of 1 lime)
  • 1 tablespoon harissa
  • 1/4 cup roughly chopped cilantro
  1. Preheat the oven to 350° F. Place the whole beets in a roasting pan with the thyme sprigs, garlic cloves, cardamom, and peppercorns. Drizzle 2 tablespoons of olive oil over the beets and add 1/3 cup of water to the pan. Cover with tin foil and roast in the oven until tender and the skins slip easily off the beets, approximately 1 hour.
  2. While the beets are cooking, cut the turnips into quarters and slice the carrots into 1- to 1 1/2-inch pieces. Toss the vegetables with 3 tablespoons of the remaining olive oil and salt and pepper.
  3. When the beets are done, remove them from the oven, and turn up the heat: You want a temp in the 450° to 500° F range. Place the carrots and turnips in the hot oven on a roasting pan (go ahead and use the beet pan if you don’t want to wash too many pans). Meanwhile, peel the beets and cut into quarters.
  4. Whisk the rest of the olive oil with the lime juice and harissa. When the carrots and turnips are roasted and browned (about 20 to 30 minutes), toss with the beets. Dress with the harissa-lime juice mixture, toss with the cilantro, and taste and adjust for salt. Serve immediately or let cool to room temperature.

See what other Food52ers are saying.

  • Cheryl
  • CatalunaLilith
  • Sara Jenkins
    Sara Jenkins
  • Shortrib

6 Reviews

Shortrib November 2, 2020
This was good, even without the turnip. I made a small batch, and used one pan. I just added the carrots to the roasting peeled/ sliced beets after 30 mins and roasted together for another 30 mins. The harissa and lime contrast really well with the sweetness of the veggies. (Otherwise, I'm not keen on roasted carrots, bc of the sweetness.) Easy, different and delicious! Served it with roast chicken and celeriac puree also from this site.
kettlehill March 1, 2020
I'm violating my own rule by reviewing a recipe that I didn't follow as written... however, the harrisa/lime juice seemed to sharp so I added a couple of tbsps of honey. Result was very good.
Cheryl November 7, 2016
Enjoyed this very much. This is my first time using harissa. My beets took much longer to cook. I'm not sure that adding the garlic and herbs to the beets did anything to flavor them--so I took a couple of the roasted garlic cloves and squeezed them into the harissa/lime sauce. I might add more carrots next time. Thank you!
judy October 6, 2016
I would do this but quarter the beets and cook them along with the turnips and carrots together. Save time and energy by roasting all together. The flavors sound lovely. I am just beginning to use harissa, so I am delighted to find a vegetable dish featuring this spice blend.
CatalunaLilith September 23, 2016
how much is "a bunch" (of beets, carrots, turnips) supposed to be, be weight or by volume?
Sara J. September 23, 2016
i use "bunch" as thats the way the produce is usually sold at the grocery store or farmers market. This is a pretty flexible recipe so I wouldnt worry to much about it. i figure a bunch is about 5 beets, 6-7 small turnips and 6-7 carrots