Gorgeous organic turnips (above) and beets (below) turn into gorgeous and colorful dishes using the whole vegetable.
1 small bunch of turnips or beets
1 teaspoon high heat oil, for the turnips only
1 small shallot
1 clove of garlic
Preheat the oven to 400.
For the turnips, cut off the greens. Then cut the top and bottom of each turnips. Cut each one in half and half again so you have 4 little pieces. Toss with 1 teaspoon of oil and roast for 20 to 30 minutes or until the turnips start to brown.
For the beets, cut off the greens. Wrap the beets in foil and roast for an hour.
Clean the greens and julienne.
Thinly slice the shallot and press the garlic. Add to a nonstick skillet with a few tablespoons of water or a teaspoon of high heat oil and sauté until very soft and fragrant. Add the greens to the pan and cook until the greens are bright and wilted.
Serve the roasted turnips or beets on top of the greens. Enjoy!