Roasted Beet and Turnip Salad by
Allen Neighborhood Center
Tags: beet, spinach, turnip
Ingredients
Veggie Box spinach
1 cup of 1/2 inch cubed Veggie Box beets
1 cup of 1/2 inch cubed Veggie Box turnips
1 T olive oil
salt to taste
Dressing
1 T honey
2 T whole grain mustard
5 T olive oil
1 cup
of 1/2 inch cubed Veggie Box beets
1 cup
of 1/2 inch cubed Veggie Box turnips
1
T olive oil
1
T honey
2
T whole grain mustard
5
T olive oil
Instructions
Preheat oven to 425°. Peel beets and turnips. Slice clean beets and turnips into cubes and arrange in a single layer on parchment paper, placed over a baking sheet. Drizzle with olive oil and season with salt. Place in over for 15 minutes, turn, then roast for 12-15 more minutes or until turnips are slightly golden on edges and beets are tender. Allow to cool slightly, then place on a bed of salad. In a separate bowl whisk mustard, honey, olive oil together to create the dressing. Drizzle over the salad and serve!
