Roasted Baby Turnips

purple-top turnips in basket1 bunch baby turnips, peeled and chopped into quarters
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.

Dijon-Shallot Vinaigrette

1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
2 tablespoon extra-virgin olive oil
1 small shallot, finely minced
Pinch of salt, to taste
1/2 tablespoon finely sliced fresh tarragon

While turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots, salt and tarragon. Toss in the roasted turnips. This is best served at room temperature.

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