Gourmet Veggie Mama

Roasted Beets and Turnips with Balsamic Glaze

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!

Roasted beets and turnips with balsamic glaze

Delicious.

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.

 

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9 Thoughts on “Roasted Beets and Turnips with Balsamic Glaze

  1. I’ve bookmarked this–I used up the last of my turnips (that had been slowly softening in the crisper while I dealt with the more fragile greens) in turnip soup and pasties. Thanks!

    I am sure the farm share will have more in it before the season ends.
    kirsten@FarmFreshFeasts recently posted..Eat More Veggies! (Allison’s November Blitz Challenge)My Profile

  2. Tonight I roasted the turnips with butternut squash and sweet potatoes and then combined that with caramelized onions and purple peppers to make a hash. I think that helped hide the turnips a bit.
    Andrea recently posted..First Birthday CelebrationMy Profile

  3. Great recipe…always looking to do something w/ the turnips..
    Stewart Putney recently posted..Spicy Caramelized Yam WedgesMy Profile

  4. total drool! Thanks for sharing and linking up 🙂 Can’t wait to make these…
    Heather @ In Her Chucks recently posted..Guest Post: October Foodie Pen Pal RevealMy Profile

  5. What a great idea of combining the turnips with beets. I love to make a smooth mash of turnips and potatoes that you might want to try.
    Karen (Back Road Journal) recently posted..Tirolean CharmMy Profile

  6. that looks fantastic… great fall ingredients and great recipe… turnips are my unsung hero… and wow, Cabernet Franc from the Loire?
    Jeremy Parzen recently posted..the best shrimp and grits I’ve ever hadMy Profile

  7. we’re thinking of getting back on the CSA bandwagon now that things have settled from our big move across the country. John is trying to talk me into waiting till Spring because he says if he sees another turnip (there were a lot come Winter in our csa on vancouver island) he’s gonna scream. But this might change his mind 😉

    thank you for sharing with the Wednesday Fresh Foods Link Up! I looks forward to seeing you again this week with more wonderful seasonal & fresh/real food posts. xo, kristy.
    kristy @ Gastronomical Sovereignty recently posted..I Was Kissed by a Frenchie!My Profile

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