Turnip For What

Spring is officially here, which means I’m filling up on asparagus, artichokes, peas and everything else that spring brings to my grocery store.

It also means I’m savoring the last of the available root vegetables. In the summer, I don’t love cranking the oven to 400 to roast anything so I’m almost to the point in the year where I stop purchasing beets, turnips, and rutabagas as often as I purchase milk. You read that correctly. I buy a lot of beets and turnips.

I just thought of a good Weird Al parody song. It’s called “Turnip for What” and it’s sung to the tune of “Turn Down for What.” My made-up Weird Al version is mostly about what to do with a great looking turnip you purchase at your local farmer’s market. One of the verses might even mention this salad because (hello!) it’s a great use of turnips.

Turn Down For What?

Turnip For What?

Turnip For This:


 Roasted Root Vegetable Salad
Source: Naturally Ella 
Printable Recipe

4C 1/4″ cubed mixed root vegetables (parsnips, rutabaga, turnips, carrots, celery root, beets)
2 shallots, sliced
2T olive oil
1 tart apple (peeled, cored, and diced)
1/4C pepitas
4 slices whole grain bread, cubed
4C lettuce, chopped
gorgonzola (optional)

For the dressing:
3T olive oil
2T apple cider vinegar
2tsp maple syrup
1/4tsp salt
pinch of pepper

Preheat oven to 400. Toss vegetables and shallots with 1T olive oil. Sprinkle with a pinch of salt and pepper.  Roast at 400 for about 40 minutes, until vegetables are tender.
Once vegetables are cooked, remove and toss with apple, pepitas, and maple syrup.
Cube the bread and toss with 1T of olive oil. Place on sheet pan and roast at 400 for about 15 minutes until browned. Remove from oven.
Toss cooled bread, lettuce and root veggie mixture together. Add the gorgonzola. Toss with a few tablespoons of dressing.
To make the dressing: whisk 3T olive oil, vinegar, maple syrup, and a pinch of salt together. Taste and add additional salt if needed.


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