Gingered Winter Vegetable Medley

Photo credit: Mette Nielsen

Gingered Winter Vegetable Medley

Yield 4-6

The medley of golden beets, bright carrots, creamy sweet potatoes, sparked with ginger and turmeric is delicious served warm or at room temperature. You can make it ahead and reheat the next day.


  • 2 Tablespoons coconut oil
  • 1 large shallot, chopped
  • ½ pound carrots, cut into chunks
  • ½ pound beets, cut into chunks
  • 1 pound sweet potatoes, peeled and cut into chunks
  • 2 Tablespoons grated fresh ginger
  • 1 Tablespoon grated fresh turmeric
  • 1-2 Tablespoons fresh lemon or orange juice, to taste
  • Salt and freshly ground black pepper, to taste
  • 2-3 Tablespoons hemp hearts or crushed cashews


In a large skillet or wok, melt the coconut oil, add the shallot and cook for about 1 minute.

Toss in the carrots, beets, sweet potatoes and turn to coat with the oil. If the vegetables are beginning to stick to the pan, add a few tablespoons of water.

Lower the heat, cover the pan, and cook until the vegetables are tender, about 5 to 8 minutes, removing the lid to stir them three or four times through cooking.

Stir in the ginger and turmeric and the lemon or orange juice, season with salt and pepper. Top with the hemp hearts or cashews and serve.

Courses Dinner