Roasted Beets and Parsnips with Black Olives and Oranges


Fresh orange slices add a juicy tang to this warm salad that’s a light meal when served with creamy polenta. For added color, try using golden beets along with the red ones.

  • servingServings


  • 4 beets, peeled and diced (3½ cups)
  • 4 parsnips, peeled and cut into matchsticks (2 cups)
  • 1 fennel bulb, cut into bite-size wedges (3/4 cup)
  • 3 Tbs. garlic-infused olive oil, divided
  • 8 cups baby arugula (8 oz.)
  • 2 oranges, peeled and sectioned, each section thinly sliced
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 2 Tbs. balsamic vinegar


1. Preheat oven to 450°F. Place beets, parsnips, and fennel in large bowl. Add 2 Tbs. oil, and toss to coat. Season with salt and pepper, if desired, and evenly scatter vegetables on baking sheet. Roast vegetables 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500°F. Roast vegetables 10 minutes more, or until tender.

2. Place arugula, orange slices, and olives in large salad bowl. Add roasted vegetables, balsamic vinegar, and remaining 1 Tbs. oil. Toss well to mix, and season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 261
  • Carbohydrate Content: 31 g
  • Fat Content: 15 g
  • Fiber Content: 7 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 461 mg
  • Sugar Content: 16 g