Roasted Turnip, Beet and Carrot Salad


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.

DSC_1734This 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)


3 Large beets, any variety, diced
3 large turnips, diced
1 medium sweet, yellow onion (such as Vidalia), diced
1/2 cup baby carrots, sliced into coins
1-2 Tbsp. garlic extra virgin olive oil
1 Tbsp. fresh rosemary, chopped
salt and pepper, to taste
5 ounces fresh baby salad kale – or any triple-washed, packaged baby green
1 large Bosc pear, thinly sliced
4 large baby portabella mushrooms, thinly sliced
4 Tbsp. roasted walnuts, chopped
4 Tbsp. dried cranberries
4 Tbsp. (2 ounces) chèvre (soft goat cheese), crumbled

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, (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.



17 thoughts on “Roasted Turnip, Beet and Carrot Salad

  1. Hi Shanna – I really enjoyed reading about your shopping exploits – your children sound adorable! The salad looks amazing – what a great combination and your photos completely do the ingredients justice. Have a lovely weekend! Selma

    1. Hi, Selma – Well, thank you so much for your the generous and encouraging comments! I do need to get some “props” this weekend to enhance the photos…and read up a bit more on food photography and how to work a camera in general. 😉 Oh, the shopping exploits – excellent diction – never a dull moment with the munchkins! I appreciate you stopping by. Have a fabulous weekend. Warmly, Shanna

    1. My dear Ada. Thank you. You never fail to leave warm comments – encouraging words and positive and intuitive insight. You are a gem. I am looking forward to reading about your next culinary adventure. It must be hard to blog with your long work days – and plethora of fun outings with friends. Still, your recipes are always bright with ingenuity and your outings enticing! I am thankful to have you in my circle. Have a great weekend – and, on an off note, SEVERAL of your recipes are on my to-do list. Particularly those ending in -buns or -rolls. Take good care. Warmly, Shanna

      1. I have been falling behind in blogging and other things, but I hope to get it back together after the holidays! I appreciate that you still think of the recipes I’ve posted 😀 I am thankful to have you in my circle as well!

  2. Hi Shanna, I love your combination of seasonal fruits and veggies! So colorful and the textures so complimentary. I’m sure it was as tasty as it is pleasant to see. Also, its wonderful how your little one has taken an interest in shopping for produce! That’s awesome! 🙂

    1. Hi, Martine. Thank you for your lovely note! I appreciate the encouragement and kindness. Yes, my kids are very enthusiastic about fresh foods – I am sure your healthy little 15-month-old is quite the same. 🙂 Have a fantastic weekend! Warmly, Shanna

    1. Oh, Liz. Thank you for your lovely note and visit. I can see that you are a kindred spirit – you can relate to a love of root vegetables and photography – and shopping with challenging (but beloved) little ones. Have a fabulous weekend (I’m sure it will include fantastic food!). Take good care! Hugs, Shanna

  3. So cute family-story! It’s so beautiful that you are able to engage the kids with food, and also healthy food! When they grow up, they will say thank you to mom cause of the good food habits they sure will have! 🙂 in Italy turnip and beet aren’t really so much used..

    1. Hi, Cris – Thank you for stopping by and leaving such sweet and generous comments. It’s wonderful to have you “here”! What types of root vegetables are prepared in Italy? Beets and turnips are quite common in many Eastern European recipes, though probably less so in Southern and Western Europe. I am looking forward to reading more about what recipes you enjoy at “The Blog Around the Corner”! Have a fabulous weekend. Warmly, Shanna

  4. It gets easier Shanna, it really does! They actually become quite helpful as they get older. And your salad looks beautiful and delicious and healthy! I love salads but never take the time to make them for myself. I much prefer it when others prepare them for me. Which is exactly what my girlfriend Sue did for my birthday on Friday, a gorgeous Salade Nicoise.

    1. Hi, Lidia,
      First, thank you for the encouragement. No matter how perfect your kids are, it is never the easiest when they are little. As the grow, the can communicate what they need more clearly and become more self-sufficient. I am seeing this in the Snu Magoo.
      I do hope that you start taking time to make yourself gorgeous salads. I like to have a salad at lunch time. I feel like I am at a fun ladies’ lunch, even if I working or doing something less fun, if a bright and colorful salad is at my disposal! Your Nicoise salad sounds delicious. It is one of my very favorite salads. HAPPY birthday, Lidia!!!!!!!!!!!! Your friend Sue sounds like a keeper, too. 😉
      Thank you for your lovely and sweet words about the dish, as well. They are appreciated.
      Take good care,

    1. Thank you, Stefan. It’s hard to resist with roasted root vegetables and delicious cheese on fresh greens, right? 🙂 I appreciate you stopping by – and following my blog! I am honored. Have a lovley weekend. Warmly, Shanna

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