Roasted Turnips and Greens

For a main-course salad, Cellar Door Cafe chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges and hazelnuts.


Slideshow:  More Main-Course Salads


  • Total Time:
  • Servings: 4
KEY: Spring, Roasting, Easter, Salads, Side Dishes, Make Ahead, Staff Favorites, Vegetarian

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  • 1/4 cup pitted kalamata olives
  • 1 navel orange, plus 1/4 cup fresh orange juice
  • 2 pounds young turnips and their greens—turnips halved, greens stemmed and chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup water
  • Salt and freshly ground pepper
  • 2 ounces baby spinach (2 cups)
  • 2 tablespoons chopped hazelnuts

How to make this recipe

  1. Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.
  2. On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.
  3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.
  4. Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.
  5. Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.

Suggested Pairing

Kalamata olives help the dish pair with a peppery California Syrah.

Contributed By Photo © Brown W. Cannon III Published May 2010

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