BABY GREENS WITH BALSAMIC-ROASTED TURNIPS AND WALNUTS
In spring I welcome tender raw turnips into my salads, but I use another approach in the winter. I took some medium-size turnips that had been lingering in my crisper for some weeks, tossed them with balsamic vinegar and olive oil and roasted them. They would make a fine side dish, but I had a salad in mind. I paired the roasted turnips with tender baby greens, walnuts and blue cheese. I have served the turnips warm with the salad and also after they cooled; I liked them best warm.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 40m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment-covered baking sheet, dousing turnips with any liquid left in bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely colored. Remove from heat.
- In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste. Whisk in remaining olive oil and walnut oil. If any liquid remains on baking sheet, tip into dressing.
- Combine greens, walnuts, blue cheese and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 373 milligrams, Sugar 5 grams, TransFat 0 grams
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Angbena Godswill
[email protected]I'm giving this recipe one star because it was a waste of my time and ingredients. The turnips were bland and the dressing was tasteless. I would not recommend this recipe to anyone.
Jimmy Romeo
[email protected]This recipe was a disaster! The turnips were burnt and the dressing was too oily. I would not recommend this recipe to anyone.
Claire Ramos
[email protected]The turnips were a bit tough, even after roasting them for the recommended time. I think I would have preferred to boil them first. Otherwise, the recipe was good and the dressing was delicious.
Yes Doors
[email protected]This recipe was a bit too sweet for my taste. I think I would have preferred a more savory glaze. Otherwise, it was a good recipe and the turnips were roasted nicely.
Mr.Mahendra Kumar
[email protected]I'm not a huge fan of turnips, but this recipe changed my mind. The balsamic vinegar glaze was delicious and the walnuts added a nice crunch. I served it over quinoa and it was a healthy and satisfying meal.
Ch Alli
[email protected]This recipe was easy to follow and the results were amazing! The turnips were roasted to perfection and the balsamic vinegar glaze was the perfect finishing touch. I will definitely be making this recipe again.
REX KING
[email protected]I'm always looking for new ways to cook turnips and this recipe didn't disappoint. The balsamic vinegar glaze was a great way to add some sweetness and depth of flavor. I also loved the addition of walnuts, which added a nice crunch.
Malikown Malikown
[email protected]This recipe is a keeper! The turnips and walnuts were roasted to perfection and the dressing was light and flavorful. I served it over baby spinach and it was a delicious and healthy meal.
Tithi Sarkar
[email protected]I made this recipe last night and it was a hit! The turnips were perfectly roasted and the balsamic vinegar glaze was delicious. The baby greens and walnuts added a nice touch of flavor and texture. I will definitely be making this again.
Gabi Perca
[email protected]This recipe was a delightful symphony of flavors! The turnips roasted in balsamic vinegar were caramelized and tender, while the baby greens provided a refreshing contrast. The walnuts added a touch of crunch and the dressing tied everything together