The perfect way to bring out the natural sugars in your summer veggies is to roast them. You could make this recipe with any number of root vegetables, but here I recommend a combination of Turnips and Beets.
Pick up some root veggies this weekend at the market and give this recipe a try!
(Serves 4-6)
GATHER:
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1 bunch Turnips (Purple Top or Hakurei)
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1 bunch Beets
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drizzle olive oil (or other cooking oil of choice)
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half a lemon
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Sea Salt (to taste)
METHOD:
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Preheat the oven to 400 F. Cut off the tops and ends of your turnips and beets. Peel and chop them roughly.
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Toss the turnips and beets with oil and spread on a baking sheet. Sprinkle liberally with salt.
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Place in the oven and bake for 30-40 minutes, stirring every 15 minutes or so, until they are easily pierced with a fork.
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Drizzle with a squeeze of lemon, and make sure they are properly salted.
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Enjoy on top of a salad, as a side, or on their own!
*Alternative: top with fresh chopped herbs or microgreens for a fun little spin when plating them!*