Miso Roasted Salad Turnips

Salad turnips are such a delicious and underrated vegetable so it’s time to give them some love. This special variety of Japanese Salad Turnips that we grow at Root 5 Farm is sweet, mild, and buttery. It can be eaten raw or cooked AND the greens are delicious too. What more could you ask for? 

When you first take them home it’s a good idea to separate the roots from the tops so that they can be stored separately. Twist the greens away from the roots and store in a bag to keep them from wilting. The roots should be washed in cool water and can be stored in a plastic bag for up to a month…that is if you can resist eating them! 

​We love this recipe because it uses the entire vegetable- the roots are roasted to bring out their sweetness, while the greens are incorporated into an herby oil dressing. 
Ingredients
3 bunches of salad turnips with greens
½  cup olive oil
3 tbsp miso paste
½ bunch scallions, chopped
3 garlic cloves, minced
Small knob of ginger grated and minced
Salt & pepper

Method of Preparation

1. Preheat the oven to 425F and line a baking sheet with parchment paper.
2. Cut the turnips in half and blanch the greens by adding to boiling water for 3 minutes, then cooling immediately in a bowl of ice water.
3. In a small bowl stir together the miso paste with 3 tbsp of olive oil, reserving the remaining oil for the dressing. 
4. Toss the turnip roots with the miso mixture and roast for about 20 minutes, mixing halfway through so that everything cooks evenly. 
5. Squeeze the water out of the turnip greens and chop into small pieces. Add this to a bowl with the scallions, ginger, and garlic with the remaining olive oil to make your dressing. Season with salt, pepper, or even some sriRAWcha for a kick, keep in mind the turnips will be well seasoned with the miso so don’t add too much salt.
6. Once turnips are golden brown, remove from the oven and toss with the dressing. 

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