How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Beets and Parsnips with Black Olives and Oranges?

You need 8 ingredients. The key ingredients include: 4 beets, peeled and diced (3 1/2 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, and more.

Is Roasted Beets and Parsnips with Black Olives and Oranges suitable as general?

Yes, Roasted Beets and Parsnips with Black Olives and Oranges falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Beets and Parsnips with Black Olives and Oranges?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Beets and Parsnips with Black Olives and Or

Name: Roasted Beets and Parsnips with Black Olives and Oranges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beets, peeled and diced (3 1/2 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

Try this homemade Roasted Beets and Parsnips with Black Olives and Oranges recipe the whole family will love. Made with beets, parsnips, fennel bulb and…

This Roasted Beets and Parsnips with Black Olives and Oranges relies on simple, everyday ingredients such as baby arugula (8 oz.) and tbs. balsamic vinegar. It comes together quickly and makes 4 servings, at about 696 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 beets, peeled and diced (3 1/2 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

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Quick Info

Servings
4 servings
Calories
696 kcal
Category
General

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Roasted Beets and Parsnips with Black Olives and Oranges

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