|Roasted Turnip Salad|
|Courtesy of Chef Jason Lynch, Le Caveau Restaurant, Grand Pre Winery|
2 - 12 oz. Bags Sawler Baby Cut & Peeled Turnips
4 tablespoons of olive oil
1 medium onion sliced thinly
¼ teaspoon sea salt
Pinch of black pepper
½ teaspoon horseradish
Place all ingredients in mixing bowl.
Toss well and place and parchment lined baking sheet.
Bake at 400 F until golden brown, about 15 minutes.
Allow to cool to room temperature and serve.