Roasted Turnip Salad
120 Min

Roasted Turnip Salad

When Hakurei turnips are in season during spring-time we try to find many ways to eat them however one of the best way to coax flavor out of them is to roast them. They emerge sweet and creamy and ready to go into a salad.
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Cook Time

120 Minutes



Step 1
Preheat the oven to 350°F. Wash and scrub the turnips. Toss with a pinch of salt, pepper, and 1 tablespoon of olive oil and wrap in a piece of foil. Roast for 45 minutes to an hour. Let the turnips cool for another hour and gently slice them.
Step 2
Spread the yogurt on the bottom of a serving plate. Arrange the turnips on top. Add the herbs and pumpkin seeds and sprinkle with salt and chili powder.
Step 3
Drizzle the remaining olive oil and honey over the salad. Serve immediately.
6 to 8 small white Hakurei turnips (roughly one pound)
2 tablespoons olive oil, divided
Pinch of sea salt
Pinch of freshly ground black pepper
1/4 cup plain whole-milk yogurt
1 tablespoon pumpkin seeds
Pinch of chili powder
Drizzle of honey
Pinch of sea salt

Notes & Variations

  • For a richer salad, use Greek yogurt.
  • Roasted turnips can be refrigerated for up to 2 to 3 days.
  • Instead of pumpkin seeds, use nuts like almonds or pine nuts.
  • Replace honey with balsamic vinegar or maple syrup.
120 Min

Hakurei turnips will change your life.

You can thank us once you've tried the dishes below!