Roasted Turnip Salad
Courtesy of Chef Jason Lynch, Le Caveau Restaurant, Grand Pre Winery

2 - 12 oz. Bags Sawler Baby Cut & Peeled Turnips 4 tablespoons of olive oil 1 medium onion sliced thinly ¼ teaspoon sea salt Pinch of black pepper ½ teaspoon horseradish Preparation: Place all ingredients in mixing bowl. Toss well and place and parchment lined baking sheet. Bake at 400 F until golden brown, about 15 minutes. Allow to cool to room temperature and serve.