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Beetroot, Carrots, Sugar Snaps

by , featured in Greenfeast
Published by Fourth Estate
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Spring roots roasted. A creamy dressing.

Image of Nigel Slater's Beetroot, Carrot, Sugar Snaps
Photo by Jonathan Lovekin


Serves: 2

  • 400 grams young turnips
  • 200 grams small carrots
  • 200 grams young beetroots
  • 2 tablespoons olive oil
  • 4 cloves of garlic
  • 6 sprigs of fresh thyme
  • 3 heaped tablespoons yoghurt
  • 3 heaped tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon leaves
  • 150 grams sugar snaps


Beetroot, Carrots, Sugar Snaps is a guest recipe by Nigel Slater so we are not able to answer questions regarding this recipe

  1. Set the oven at 200°C/Gas 6. Trim the turnips and cut them in half. Scrub the carrots and cut them in half lengthways. Scrub, but do not peel or slice, the beetroots. Place the vegetables in a roasting tin with the olive oil and peeled cloves of garlic, then add the sprigs of thyme. Season lightly, toss everything together, then roast for about thirty minutes until golden and tender.
  2. Combine the yoghurt and mayonnaise with the parsley and tarragon. Season and set aside. Shred the sugar snaps and fold into the other vegetables in the tin. Place everything on plates and spoon over the herb dressing.

Additional Information

The only turnips worth roasting are the sweet, early-summer variety, no bigger than a golf ball. The older ones are better for casseroles and braising. Roasted, they can become a little bitter.

Cutting the turnips in half before roasting gives the edges a chance to toast appetisingly. Shake the tin every now and again so that the vegetables brown evenly.

Use young parsnips if you wish, or new potatoes instead of (or as well as) the turnips. For a summer version allow the vegetables to cool completely, then toss them in the dressing for serving with a grain salad.

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