I know Thanksgiving is still a holiday away, but I think this is a serious contender for a Thanksgiving side dish. I’m loving the onset of fall and the different vegetables in the CSA Shares – all of our cooking in the farm kitchen is turning to fall flavors, what about your kitchen? This dish is really easy to prepare, and the hazelnuts and time give the beets and hakureis a nice earthy flavor. It’s a nice change up from sautéed greens and roasted roots.
If you bake the beet in advance this will be fairly easy to prepare. The kale and turnip are just blanched, I didn’t even plunge them in ice but you can if you prefer. I like the large wedges here, but feel free to cut them smaller if you prefer. The sauce ingredients are easy to mince by hand.
When everything is cooked, minced, and ready toast the nuts in butter over medium heat. Add the garlic and thyme, and cook for just a minute. If you add the beets now, everything will be pink. I kept them separate and added them at the end.
Hakurei Turnip, Beet, & Kale Medley with Hazelnuts
1 large or 2 small Hakurei Turnips, cut into 8 wedges
1 large or 2 small beets
1/2 bunch of kale (about 5 leaves), stems removed, chopped into bite size pieces
2 garlic cloves, minced
1 tablespoon minced thyme
2 tablespoons butter
1/4 cup hazelnuts, finely chopped
salt and pepper to taste
Preheat the oven to 375. Cut the top and bottom off of the beet, wrap in foil, and bake for 45 – 60 minutes until soft. (can be done in advance) Remove from oven, let cool, then peel and cut into 8 wedges.
Bring a large pot of salted water to a boil. Cook the kale for one minute, remove with a slotted spoon, and keep the water boiling. Add the turnips and cook for about 3 minutes until tender.
Melt the butter over medium heat in a sauté pan. Add the hazelnuts, and cook stirring frequently until the hazelnuts are toasted. Add the garlic and thyme, cook for one minute. Add the kale and turnips to the pan, and stir to combine. Add the beets last, with salt and pepper to taste. Serve warm or chilled.