I grew up in a small town in the south of France where there was no grocery store and farmers sold their produce from their homes. We would go to the farmer’s house and buy whatever we needed for dinner that day.
There was one thing my mom always made sure to have on hand – salt-roasted turnips with goat cheese and greens. I have never found another dish quite like it, so I wanted to share it with you guys!
Salt-Roasted Turnips, Goat Cheese, and Greens is a delicious French dish that is perfect for fall. This dish is a perfect example of how versatile vegetables can be. It has a lot of flavor, and it’s easy to make.
- 7 1/2 cups kosher salt
- 7 egg whites, lightly beaten
- 3 lbs (about 8) small turnips, scrubbed
- 8 oz plain goat cheese, softened
- 1/4 cup milk
- 2 tbsp milk
- flake salt
- 2 cups mixed greens/herbs. I used watercress and daikon radish greens
- 2 tbsp hazelnut oil
- 1/2 tbsp balsamic vinegar
- freshly ground black pepper
Mix salt and egg whites in a large bowl until combined. Spread 1/4 of the mixture in a 9×13 baking dish. Nestle turnips into salt. Pack remaining salt mixture around turnips, encasing them completely.
Bake until turnips are tender when pierced with a knife, 30-35 minutes. Let turnips cool for 10 minutes, and the crack salt crust open. Remove turnips, brush off any remaining salt, then quarter each turnip.
In a bowl, whisk the goat cheese, milk, honey, and a sprinkle of flake salt. Divide cheese mixture between plates and top with 1 turnip, and 4 quarters, on top. Toss greens, hazelnut oil, vinegar, flake salt, and pepper in a bowl. Sprinkle over turnips.