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I think one of my favorite parts about summer is the farmer’s market re-opening. Sadly, we don’t live in one of those cool cities where they have an indoor market that is open all year round. Our city would rather spend money on casinos than fruits and veggies. Why do I live here again?
My daughter and I frequented the farmers market from the date it opened, but in the beginning there wasn’t a lot of variety for fresh produce. I picked up some beets, and the farmer convinced me to try some turnips as well. We had never had turnips before, so I had to come up with a new recipe.
I have been tinkering with a honey Dijon recipe for quite a while, and the tangy sweetness seems like a perfect complement for the root vegetables. I use Lemon Vitality essential oil in this dressing, but you could sub 2 T of lemon juice if you don’t have the essential oil on hand. Personally, I love the vibrant taste the essential oils infuse into foods.
I think the best part about this dish is that virtually every part of it came from the farmers market. What does that mean? That means it is all clean, whole food that doesn’t have an ingredient label on it. Oh, and it’s really tasty. That’s also a plus. To prevent heating your house up with the oven, try roasting the veggies in a convection oven.
Whether you already love root vegetables, or are just looking for a different way to get some fresh produce into your diet, try this roasted beet and turnip salad out and let me know what you think!
- 3 cups fresh spinach
- 2 beets
- 3 small turnips
- 1 T olive oil
- salt to taste
- 2 T whole grain mustard
- 1 T honey
- 5 T olive oil
- 2 drop Lemon Vitality essential oil
- Preheat oven to 425°. Slice clean beets and turnips into matchstick pieces 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.
- Allow to cool slightly, then place on a bed of fresh spinach. In a separate bowl whisk mustard, honey, olive oil, and Lemon Vitality essential oil together to create the dressing. Drizzle over the vegetables and spinach and serve.