• Save to your scrapbook
  • Save to your scrapbook

    Roasted Parsnip and Beetroot with Sesame Seeds

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roasted Parsnip and Beetroot with Sesame Seeds

    Earthy red beetroots and sweet golden parsnips make a vibrant-looking dish, which can be half-cooked 2-3 hours in advance then finished off in the evening.

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 8


    • 600g small beetroots, peeled and cut in half
    • 1½ x 400g packs parsnips, peeled and trimmed
    • 4 tbsp olive oil
    • 2 tbsp sesame seeds


    1. Preheat the oven to 180°C, gas mark 4. Place the beetroot in a roasting pan with half the oil and mix to coat. Roast for 10 minutes.
    2. Cut the parsnips in half lengthways and place in a bowl. Mix to coat with the remaining oil then add to the beetroot and return to the oven to roast for a further 20 minutes.
    3. Remove from the oven and turn the vegetables, sprinkle with the sesame seeds and roast for a further 10-15 minutes, until the seeds are golden and the beetroot and parsnips are tender.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars