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
teaspoon sea salt
Pinch of black pepper
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.