I visited my produce man this week, aka my dad, and he sent me home with his farm grown beets, turnips, spring onions, and yellow squash. After being fed either boiled or pickled beets all of my childhood, and I hated both, I have had to reintroduce myself to this hardy root vegetable. It is packed full of so much goodness. Did you know consuming beets can help prevent colon cancer? Is good for your cholesterol? Acts as an anti-inflammatory? That's just to name a few of the many benefits. As for turnips, I was able to tolerate them mashed, as that was how my mom would make them, but I feel like the good stuff gets cooked out in that process. In an effort to add these veggies into our diets (and actually like them), I tested a few varieties. Here was my favorite dish, and it was the most simple of them all.
Roasted Beets and Turnips
5-6 medium fresh turnips
5-6 medium fresh beets
Olive oil for drizzling
Kosher salt
Pepper
Slice off roots and tops of beets and turnips. Peel and dice. Place on baking sheet and drizzle with olive oil then sprinkle with salt and pepper. Roast at 400 degrees for 35-40 minutes turning once or twice while roasting. Remove when fork tender. Your heart will love you!!!
Sautéed Squash
4-5 medium to large squash
Onions
(I used the whites of my dad's very large spring onions)
Olive oil
1/3 cup chicken or vegetable broth
Salt and pepper
Fresh thyme
Slice squash and onions to like thickness. In a large sauté pan or heavy dutch oven, heat olive oil and add onions and squash, salt and pepper. Cook about 2 minutes; add broth and cook one to two minutes more or until desired doneness. We like them to be crisp. Remove from pan and top with chopped fresh thyme.
I added some oven roasted chicken to this meal for protein. Why worry with something fancy, when the sides are the stars?!
Sweet summertime!!
