I love coming up with sexy food titles such as this. And by “sexy” I mean, you read the title and go, “Wtf, Kelsey??”
If you can’t handle the suspense though, we’re roasting up some summer goodies: beets, turnips and radishes!
It’s all about having fun, right?
Tuesday I headed back down to Maryland to visit my mom and see my dad who will be coming later in the week. I wasn’t in a rush so on my way down, I stopped by to see my egg guy, Fred about picking up a dozen. Often times, when I go to visit him, the conversation usually changes to “Oh, have you tried this?” or “Come check _____ out in the garden!” and I quickly I find myself leaving with a lot more than just eggs.
This trip, I found myself leaving with several loaves of bread and a 5 gallon bucket full of some of the biggest turnips and beets I’ve ever seen in my life! He explained to me that with all the rain Maryland has been getting, they’ve just been taking off and growing like crazy. They’re still very sweet and tender, but due to their size they’re just too big to sell and as one thing lead to another I ended up with a ton of them in the trunk of my car.
I’m honestly not entirely sure what I’m going to do with so many but I’ve already been researching different recipes and pickling ideas. One thing for sure is that I know I’ll be eating a lot of these guys this week (and next too!)
Roasting is always a good way to make things in mass- right?
This recipe is really quick and easy to throw together and can be done with any combination of the three. I made this one with a little less than equal portions (a little more turnips and a little less radishes).
Cinnamon Roasted Taproots
6-7 Cups Chopped (less than 1/2 in thick) Beets, Turnips and Radishes (ends trimmed and outsides scrubbed)
1/4 Cup Olive Oil
2 TBSP Red Wine Vinegar
1 TBSP Molasses
1 TBSP Maple Syrup
1 tsp Cinnamon
1/2 tsp Smoked Paprika
1/2 tsp Salt
3oz Crumbled Goat Cheese
Small handful of mint
Preheat oven to 425°F.
In a small bowl, mix together the olive oil, vinegar, molasses, maple syrup, cinnamon, smoked paprika and salt. Toss together with the chopped taproots on a baking sheet, making sure to coat each piece.
Bake for 30-40 minutes until cooked through and slightly browned on the outside and edges.
Allow the roots to cool and toss with crumbled goat cheese and torn mint just before serving.