Earthiness is the theme of this dish. The beets, turnips and mushrooms deliver meaty, flavourful texture.
Roasted Golden Beets + Japanese Turnips with Chanterelles + Greens
This is lovely served with brown rice, polenta or steamed potatoes.
- 5 or 6 Japanese turnips (*save tops)
- 3 mid-sized golden beets (*save greens)
- 1/4 lb. chanterelle mushrooms, cleaned with larger ones cut into large bite-sized pieces
- 2 tbsp white miso paste (organic, non-GMO preferred, found in most supermarkets in the refrigerated section)
- 1/2 cup mirin (a type of sweet rice wine found in the Asian section)
- 1/2 cup water
- 1 large clove **black garlic, roughly chopped (found in Asian markets, or substitute with fresh or roasted
- fresh cracked pepper to taste
Heat oven to 350ºF (use convection roast setting if available). Beets and turnips may be cooked in advance, just refrigerate until use.
Place washed, whole turnips and whole beets on baking sheet covered silicone sheet or baking foil. Roast until fork goes easily through vegetables.
NOTE: Smaller vegetables will be done sooner so simply remove them while the larger ones continue to roast. Cooking time will vary from 25 to 40 minutes – depending on size of vegetables and your oven. When done, cool beets separately in a covered bowl to steam the outer skin for easy peeling. Once beets are cool enough to handle, simply pop the beets out of their skin, and slice into wedges. Leave turnips whole.
In sauté pan, mix together miso, mirin, water, garlic and cook on medium high heat until it starts to bubble.
Add chanterelles and cook for 3 – 5 minutes until softened.
Next add stems or whole greens, cook until stems are soft and greens are wilted.
Add prepared beets and whole turnips to pan and heat through.
Serve immediately. Good with fresh, steamed potatoes, brown rice or as a main dish.
*OPTIONAL: You may separate leafy greens from stems, adding the stems first, allowing them to cook thoroughly before adding the greens.
**Black garlic (not always easy to find but try the Asian stores) is warm-aged (10+ weeks) which produces a sensuously-flavoured sticky, black clove. Contrary to the Internet, it is not fermented but caramelized (the Maillard Effect).