I never know what to do with turnips. They’re just… blah. The greens I can get behind, but the taste of a turnip itself is just not my bag. So I was procrastinating on figuring out what to do with it the turnips we got in our CSA box last week when the hubby beat me to the punch. He chopped them up with some beets and onions and roasted them in olive oil, balsamic vinegar, and herbs from our garden for lunch one day last weekend. It was perfect!
The sweetness of the beets plays beautifully off the pungency of the turnips, and the balsamic ties it all together. Top it all off with some crumbled goat cheese right before it finishes baking, and you’ve got yourself a lovely meal. Next time I’d serve it with some farro to make it a bit more substantial, but other than that, it was the best possible use of turnips, and one that will surely be repeated around here!
Roasted Beets and Turnips with Balsamic Glaze
Adapted from this recipe from Veganista
4 beets, peeled and cut into chunks
2 turnips, cut into chunks
1 onion, peeled and cut into chunks
3-4 cloves of garlic, coarsely chopped
2-3 springs rosemary
3 Tbsp balsamic vinegar
1/2 cup olive oil
salt and pepper to taste
4 oz goat cheese, crumbled
Preheat the oven to 400°. Toss the beets, turnips, onion, and garlic with the olive oil, balsamic, and rosemary and season with salt and pepper. Combine in a roasting pan and roast for about an hour, or until the edges are crispy. About 5 minutes before removing the vegetables from the oven, top with goat cheese and allow to soften and brown slightly. Remove from the oven and serve warm.