Roasted Root Vegetables with Cranberry Pistachio Relish

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Beets are tricky; you either love them or you hate them. I personally love them, but if you’re a beet hater, try tossing them with other vegetables and a few fresh herbs. I also like to add a tart sweet flavor to compliment the earthiness of the beet, which is where the relish comes to light.


1/4 cup Organic Valley Cultured Butter, melted
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 teaspoon salt
1 cup diced peeled turnip (all vegetables in 1/2-inch pieces)
1 cup diced peeled yam
1 cup diced sweet onion
1 cup diced carrots
1 cup diced peeled red beets

1-1/2 tablespoons olive oil
1-1/2 tablespoons red wine vinegar or sherry vinegar
2 teaspoons whole grain mustard
1/2 cup finely chopped dried cranberries
1/2 cup finely chopped shelled pistachio nuts
2 tablespoons finely chopped sweet onion
1 tablespoon chopped fresh mint leaves


1.) Heat oven to 350°F. Combine butter, thyme, rosemary and salt in a medium bowl. Transfer 1 tablespoon of the mixture to a small bowl. Add turnip, yam, onion and carrots to the medium bowl; toss well and transfer to a shallow rimmed baking sheet or cookie sheet lined with parchment paper. Add the beets to the small bowl; toss well and place on a smaller rimmed baking sheet lined with parchment paper.

2.) Place both baking sheets in oven; bake 16 to 18 minutes or until vegetables are tender (beets may take slightly longer). Transfer roasted vegetables from larger baking sheet to a bowl; toss well. Add beets; toss just to combine. (Over-tossing with cause the beets to bleed their red color onto the vegetables)

3.) Meanwhile, for relish, combine oil, vinegar and mustard to a small bowl; mix well. Add cranberries, nuts and onion; mix well. Add mint; mix well. Serve relish over the roasted vegetables.

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