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Golden and Purple Beets with Baby Turnips Served In A Pumpkin


    • 2 bunches baby turnips
    • 1 bunch baby red beets
    • 1 bunch baby golden beets


Simply steam the vegetables together until the skins come off easily. By doing them together the golden beets will pick up a hint of the color from the purple beets and the look is fantastic! Immerse them in an ice bath and when they are cool enough to handle the skin will slide right off. Next, quarter the vegetables and place in a small baking pan, drizzle them with oil, and a dash of salt and cracked black pepper. Put in a preheated 375° oven for about 30 minutes or until fork tender. They are fantastic hot or at room temperature. Serve in a hollowed out pumpkin. Use the top of the pumpkin (the part with the stem) as a garnish. Lay it off to the side of the pumpkin but still high on the body and with a wooden skewer lock it into place.

Recipe courtesy of Christian O’Dowd of Cantering Caterer


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