Pomegranate-Glazed Roasted Root Vegetables with Whipped Goat Cheese


This pomegranate-glazed roasted root vegetables with whipped goat cheese is a knockout, both in flavor and appearance.

This dish combines three of the most flavorful and colorful root vegetables: carrots, beets, and turnips.


– Carrots  – Beets  – Turnip  – Olive oil – Salt and pepper  – Lemon – Goat cheese – Plain Greek yogurt – Pomegranate juice – Pistachios

Preheat oven to 425 degrees. Toss carrots, beets, and turnips with olive oil and sprinkle with salt and pepper.


Place in an oven-safe dish or cast-iron skillet and roast for fifteen minutes.

While veggies are roasting, heat pomegranate juice in a small saucepan over medium heat.

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