Before Abba and Ima had kids, they went to the grocery store frequently. The trips acquired the freshest produce, meat and fish and were relaxing and leisurely. These days, Abba has no time to step foot into a market – his waking hours are spent at the hospital. (Note: on weekends off, he finds time to stop-off at the wine shop to pick up a pack of microbrew. Hmm.)
Ima shops a couple of times a week with two toddlers in tow. She checks-out and pays for the groceries, feeling a bit frazzled. At “shop-shop,” as Snu Magoo calls it, kids pull items off shelves and request this or that – even the baby in the cart! Littlest Guy has eaten a bell pepper and an apple from the basket. Snu Magoo somehow got hold of a dark chocolate bar – and devoured it. Relaxing, indeed.
It’s not all chaos and havoc at the store – Ima now has a little friend to help her. Snu Magoo is passionate about produce – and looks forward to “shop-shop.” Amongst vegetables and fruits, she looks for sweet parsnips, burgundy beets, yellow onions and baby carrots to roast – one of her favorite combinations.
This week, she opts for turnips instead of parsnips – they share the same white, blank color palette. The beets she selects are red on the outside and striped with a zebra-like pink and cream-colored pattern inside. After some research on beets, Ima discovers that this spunky variety is termed Chioggia.
Snu Magoo has inspired an inventive and creative roasting combination of gorgeous, autumn root vegetables. They will be delightful in a fresh, crisp salad.
Staying true to seasonal produce, Ima chooses crisp, honey-scented Bosc pears; tart cranberries, crunchy walnuts, soft portabella mushrooms and earthy, nutrient-rich kale to go alongside the Snu’s roasted bounty. The taste of Thanksgiving is on the tongue. Our house favorite, Shanna’s light balsamic vinaigrette, was ready for a drizzle – and velvety, creamy and pungent aged chèvre a sprinkle – over the salad. Never miss an opportunity to indulge in fine fromage!
So, the inhabitants of Casa Curls and Carrots survived another adventure at “shop-shop” – and a fabulous salad was created thanks to the harvest connoisseur, Snu Magoo. Ima is planning to serve the tasty treat on Thanksgiving – and a few more times before!
Thank you for visiting us at Curls and Carrots. Have a lovely weekend – and take good care…
L’Chayim! – Shanna
Roasted Turnip, Beet and Carrot Salad
A sweet, savory and salubrious toast to Autumn and Winter vegetables (Serves 4)
cracked pink sea salt and cracked black pepper, to taste.
- Preheat oven to 400°F or 204°C.
- Toss the beets, turnips, onion, carrots with rosemary, salt, pepper and enough olive oil to lightly coat vegetables.
- Roast for 20-30 minutes, until tender, golden and lightly caramelized. Cool.
- On four plates, evenly divide the baby kale, pear, mushrooms, walnuts, cranberries, chèvre and vinaigrette.
- Drizzle each salad with 1 Tbsp. of vinaigrette and lightly season with salt and pepper, to taste.
- Enjoy. Salud! To (your) health!
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.