Roasted Hakurei Turnip and Carrot Salad

Cooking demo and recipe by UW farm Nutrition Education Intern Sophia Danielle Sulla Mathews
Recipe:
1 bunch Hakurei turnips
½ cup carrots
2 Tbsp honey
3 Tbsp Olive oil
Salt
For Dressing:
⅓ cup olive oil
¼ cup soy sauce
Juice of one lemon
½ Tbsp grated Garlic
½ Tbsp grated ginger
Separate Leaves from turnips and cut turnips and carrots to small pieces.
In a bowl, mix carrots, turnips, honey olive oil and salt and put on a roasting tray. Sprinkle with salt and put in oven at 400 degrees F for 25 minutes.
Shop radish leaves to bite size pieces and separate from stalks. Optionally you may sautee the stalks with shallots or red onions and soy sauce.
Mix your dressing
Once carrots and turnips are out of the oven and left to cool, combine all elements of salad.