CSA members, Newsletters, Recipe

Quick ginger turnip salad

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  • Servings: 2-4
  • Difficulty: easy
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Ginger Turnips


  • 1 bunch hakurei turnips
  • 4 TBSP rice vinegar
  • 1 tsp white sugar
  • 1 inch piece of fresh ginger, grated or zested
  • Salt


  1. Slice turnips into thin coins (the thinner the cut, the quicker they will be ready)
  2. Mix rice vinegar, sugar and ginger in shallow bowl. Taste and season to your liking
  3. Add turnips and submerge. If not covered, add a bit more vinegar
  4. Let sit in fridge and soak up the flavors for 20-30 minutes or until marinated
CSA members, Recipe

Citrus-Ginger Roasted Beets and Carrots

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  • 4 beets, peeled and sliced
  • 3 large carrots, peeled and quartered
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/3 cup fresh pink grapefruit juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon soy sauce
  • 1 tablespoon olive oil


  1. Preheat oven to 400 degrees.
  2. Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9×13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
  3. Bake the vegetables in the preheated oven for 15 minutes.
  4. Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.