Smashed Turnips

I'm in a bit of a beef slump, I know.  It's just that I moved and beforehand just purchased half of a quarter, so it's there!

So, I won't share yet another slow roasted beef recipe, but you know, 250 F until it's done.  That is what I did with this delicious grass-fed Sirloin Tip Roast yesterday morning.  I got up before everyone else and threw it in the oven right away, so it would be ready at noon for Sunday dinner, just like in the movies and on Leave it to Beaver.

I did still have some turnips left from last week's recipe.


 

And since I haven't had them often, I ventured over to Pinterest for a recipe.  I knew the kids wouldn't like it, but they would try it.

Here is what I found:

Smashed Turnips with Fresh Horseradish

If you're a horseradish freak like me, it sounds awesome!

My version of the recipe as follows, since of course, I convinced myself I had "most of the ingredients."

I took 4 large beets, quartered (I opted not to peel them) and placed them in a baking dish.  I combined with 1/2 to 1 tsp of Himalayan Salt, 1/4 c. of freeze-dried onions and 1 T. of Virgin Coconut Oil.  I covered and roasted these on 350 F for about 30-45 min or until tender.  Once tender, I removed from the oven and tossed with 1/4 c. plain mayo (make your own!) and 1-2 T. of Horseradish.  Salt and pepper to taste.

It went really well with the roast and as a back up, I did slow roast some potatoes for the kids when I prepared the meat. 

Also shared on Traditional Tuesdays
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