Roasted Turnips with Garlicky Turnip Greens (and Beets, too!)


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!

How to Roast Beets


Roasting beets is super easy. Nothing major to do, nothing to add.

Cut the tops off the beets *. Save them for a nice green addition to a plate.


Wrap the beets tightly in tin foil. Roast in a 400 oven for 50 to 60 minutes, depending on the size of the beets. Take them out of the oven but don’t open the foil. Let them cool completely.


Simply peel the skin and voila…roasted beets!


Make a beet salad, add to a green salad or serve as a side dish or on a buffet. Enjoy!

* CSA 2013 Week #10

Cucumbers & Beets with Creamy Dill Dressing


This creamy dill is one of my favorite dressings. It is another winner from Mark Reinfeld of Vegan Fusion. It is so creamy, you can’t believe it!

For this appetizer, I roasted one of the beets from the CSA and then topped it with cucumbers mixed with the dressing. It’s pretty and easy to put together.

serves 2

1/2 seedless cucumber *
1 red beet *

Cut the greens and end off the beet. Wrap it in foil and place in a 400 oven for an hour to roast. When cool, peel the skin off. Slice into rounds.

Peel and cut the cucumber in half and then into slices.

Arrange the beets in a 4 leaf clover pattern. Mix the cucumbers with a few spoonfuls of dressing and drop right into the center of the clover. Enjoy!

Creamy Dill Dressing (makes about 1 cup)
3/4 cup pine nuts
1/3 cup water
The juice of 1 lime, or more to taste
3 teaspoons dill weed
Salt, to taste

Place everything in the Vitamix or blender and process until completely creamy. Taste and adjust lime, dill and salt. Let sit for a little while so the flavors can come together. Store in the refrigerator.

* CSA 2013 Week #7