Wednesday, March 16, 2011

Roasted Beets and Turnips with Balsamic Glaze

In this weeks Farm Box we had beets, onions and turnips. Thanks beachgreens for this recipe and for the great produce. Today's box was looking good!

Roasted Beets and Turnips with Balsamic Glaze
Serves: 4
Preparation Time: 1 hour, 15 minutes

3-4 beets, cut into chunks
4-5 turnips, cut into chunks
1 onion, cut into chunks
3-4 cloves garlic, roughly chopped (or green garlic, see note below)
1 Tablespoon herb of your choice (rosemary or thyme work well)
3 Tablespoons balsamic vinegar
1/3-1/2 cup olive oil
Salt and black pepper to taste

Preheat oven to 400 Degrees.  Toss beets, turnips, onion and garlic with herbs, vinegar, olive, salt and pepper.  Roast until edges are crispy, and veggies are soft.

Note:  If using green garlic, cut the stalks into chunks, and add during the last 10 minutes of cooking.

Serve over Red Frills Mustard Greens, roughly chopped, and drizzled with a bit of balsamic vinegar.

Variation:  Add 2 chopped apples, tossed with ¼ cup sour cream or plain yogurt, and juice of ½ lemon.  Serve atop salad greens, topped with 2 Tablespoons goat or blue cheese, and 1/3 cup toasted pecan or walnut halves.