Roasted Beets and Turnips #FoodnFlix #LitHappens

Turnips are often overlooked as a stand alone vegetable. Roasted Turnips are wonderfully delicious.  In this dish I paired them with Roasted Beets, both of which were wrapped in foil and roasted on the grill for a summertime side dish.

I was inspired to make this dish after reading and watching The Guernsey Literary Guild and Potato Peel Pie Society......

My friend Cam of Culinary Adventures of Camilla runs a group called Lit Happens on facebook.  You don't have to be a blogger to join.  We all read the same book each month and discuss it on the event page.

This month Cam asked us to read The Guernsey Literary Guild and Potato Peel Pie Society.  

Cam is also hosting this month's FoodnFlix a fun group led by Heather of All Roads Lead to the Kitchen.  Cam, of course, asked us to watch the film version, now showing on Netflix, of The Guernsey Literary Guild and Potato Peel Pie Society.  You can read her announcement post and join us by following the instructions you will find.

I had previously read the book and watched the film, however it had been years so I was happy to pull the book from my Nook archives and read it again.  I remembered how much I loved this book when I first read it years ago.  It is written in letter form, meaning that the entire book is letters between the protagonist, Juliet, the residents of Guernsey, her publisher, her boyfriend and her best friend.  

It is through these letters that you learn of the occupation of the Island by the Nazi's and the woman who was responsible for the Guernsey Literary Guild and Potato Peel Pie Society, Elizabeth.  The book has some food references but the most often mentioned was turnips.  The residents of the Island had all of their sources of meat and much of their gardens confiscated by the German soldiers but the turnips remained and were cooked in many different fashions.  

I rewatched the film right on the heels of rereading the novel.  The last time I had read the book about a year prior to watching the movie and I loved it.  This time, having read the book just prior, I was disappointed in the movie.  Not that the movie isn't good, it just doesn't live up to the book as is so often the case.

I would suggest that if you have read the book wait a bit before watching the film or if you haven't I would watch the film first and read the book afterwards so you can see what was missed in the making of the film.

The film has a great cast who all did a great job portraying the characters as written.  Except for Juliet's fiance who was not a fiance in the novel but only a boyfriend who had proposed and been turned down.  He really doesn't play a role of too much importance in the novel and, while Glen Powell does a fine acting job, I didn't care for him to have such an important role in the movie.  I thought it took away from the charm of Juliet which, in my mind, was her honesty and integrity.

I don't recall turnips being mentioned at all in the movie but there were scenes about food and the lack of food available to the residents during the occupation.  I'm sure they were all sick and tired of turnips but I happen to love them and have decided to share an easy peasy recipe for you today.

I am also sharing this post over at Foodies Read.  Stop by and see what the others are reading this month.  

#roastedvegetables, #vegetablesides, #Vegetarian, #vegan, #beets, #turnips,

Vegetables

American

Yield: 12 servings

Author: Wendy Klik

Roasted Beets and Turnips on the Grill

prep time: 5 Mcook time: 1 hourtotal time: 1 H & 5 M

Turnips are often overlooked as a stand alone vegetable. Roasted Turnips are wonderfully delicious. In this dish I paired them with Roasted Beets, both of which were wrapped in foil and roasted on the grill for a summertime side dish.

ingredients:

• 4-6 Turnips, scrubbed and greens removed
• 4-6 Beets, scrubbed and greens removed
• 3 T. olive oil, divided
• salt and pepper to taste

instructions:

How to cook Roasted Beets and Turnips on the Grill

1. Measure out 4 large pieces of aluminum foil.  Double the pieces on top of each other to make two piles.  
2. Place the turnips on one pile and the beets on another.  Drizzle each with 1 T. of olive oil, sprinkle with salt and pepper, and wrap the foil into a packet, enclosing the vegetables.
3. Place the packets on a grill over high heat and cook for about an hour, until fork tender.  Remove from the grill, open the packets and let cool slightly.  Peel the beets under running water, the skins will slip right off.  Set aside.  Peel the turnips using a paring knife.  
4. Slice the beets and turnips and arrange on a platter.  Drizzle with the remaining olive oil, season with salt and pepper and serve at room temperature.

Calories
60.51

Fat (grams)
3.68

Sat. Fat (grams)
0.49

Carbs (grams)
6.41

Fiber (grams)
2.69

Net carbs
3.72

Sugar (grams)
3.28

Protein (grams)
1.57

Sodium (milligrams)
53.48

Cholesterol (grams)
0.00

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