Roasted Beet and Turnip Salad Recipe

This filling salad of roasted root vegetables is the perfect dinner for fall and winter.



Fall 2018

  • turnips
    Further adding to the mystery of how to categorize the 'Gilfeather,' the vegetables lack the traditional purple tops of both turnips and rutabagas.
    Courtesy Friends of the Wardsboro Library
  • turnips

Yield: 6 servings

In this recipe, the sweet and creamy ‘Gilfeather’ turnip is paired with equally delicious roasted beets and enhanced with farro to create a delectable, healthy salad. A few shavings of a local goat’s milk tomme-style cheese will bring it all together.

Ingredients:

For the Farro:

  • 2 cups farro
  • 2 quarts vegetable stock
  • 1/4 teaspoon salt 

For the Turnips and Beets:

  • 6 medium golden beets, scrubbed
  • 6 medium red beets, scrubbed
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 6 medium ‘Gilfeather’ turnips, ends trimmed, peeled and cut into 1/2-inch wedges
  • 2 tablespoons local raw honey, plus extra for drizzling

For the Cider Reduction:

  • 1/2 cup unfiltered apple cider vinegar
  • 2 cups fresh apple cider
  • 3 ounces light brown sugar

For Assembly:

  • Sea salt flakes
  • 3 cups packed arugula, washed
  • 8-ounce hard aged raw goat tomme, rind removed and shaved

Instructions:

To make the Farro:

  1. Place farro in a medium bowl and pour in enough hot water to cover it by 1 inch. Set aside for 20 minutes.
  2. Drain in a fine-mesh strainer.
  3. Transfer soaked farro to a medium saucepan.
  4. Add vegetable stock and salt.
  5. Bring to a simmer, cover, and cook until tender but still chewy, about 45 minutes.

To make the Beets:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. While farro is soaking, remove greens from beets, reserving them for another purpose.
  3. Transfer the beets to a large bowl and toss with 1 tablespoon olive oil.
  4. Season with salt and pepper. Wrap beets loosely in foil, then transfer to a baking sheet.
  5. Roast until fork tender, about 65 minutes, depending on the size of the beets.
  6. When beets are cool enough to handle, remove the skins with a paring knife.
  7. Cut into 3⁄4-inch pieces.

To make the Turnips:

  1. Start ‘Gilfeather’ turnips during the last 30 minutes of the cooking time for the beets.
  2. Place turnips, remaining 1 tablespoon olive oil, and honey in a large bowl.
  3. Season with salt and pepper to taste.
  4. Toss to combine, making sure to coat well.
  5. Spread turnips on a lightly greased baking sheet.
  6. Roast, stirring occasionally, until turnips are fork tender, about 25 minutes. 

To make the Cider Reduction:

  1. While beets and turnips are roasting, combine vinegar, cider, and brown sugar in a saucepan and bring to a boil over medium heat, whisking often.
  2. Reduce heat to a simmer and cook, whisking often, until cider mixture reduces to a syrup, about 35 minutes.
  3. Keep at room temperature.

To Assemble:

  1. Place 1 cup farro in the center of each plate.
  2. Evenly arrange beets and turnips over the farro.
  3. Drizzle with olive oil, honey, and 1 tablespoon of the cider reduction.
  4. Sprinkle beets and turnips with sea salt to taste.
  5. Scatter the arugula leaves and shaved goat cheese on top and around the dish.
  6. Serve at once.

For more about the ‘Gilfeather,’ see:


Recipe from Artisan Restaurant Tavern & Garden at Four Columns Inn. Reprinted with permission from The Vermont Non-GMO Cookbook by Tracey Medeiros, published by Skyhorse Publishing.


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