Miso Roasted Japanese Hakurei Turnips & Greens

Also known as Tokyo Turnips or salad turnips, these little guys are sweet enough to eat raw in a salad, as a crudite with hummus, fermented, used in stir fry, sauteed, or roasted with their peppery greens. Once roasted, they become surprisingly flavorful, crisp, tender and juicy all at once.

The natural flavor once roasted can be a bit bitter for some, so a great way to off-set this is to lightly marinate your turnips in balsamic vinegar, miso paste or coconut aminos - this adds a delicious sweetness to your turnips. You can use the same recipe below for all three variations depending on what you have in your pantry.

Eat. The. Greens! Turnip greens are incredibly rich in vitamins K, A and C. As well as an important source of folate, copper, fiber and calcium. Mildly peppery when sautéed, a dash of balsamic vinegar makes the greens especially delicious.

There’s no need to peel these thin-skinned turnips. For an extra crunch, leave the tail attached.



  • 1 pound Japanese turnips, rinsed and cut in half – green parts reserved

  • 1 ½ teaspoons extra virgin olive oil, coconut oil, or melted ghee

  • 1 tsp. fresh thyme

  • 1 ½ tbsp coconut aminos OR balsamic vinegar OR white miso paste

  • Sea salt and freshly ground pepper to taste

  • 1 tsp. fresh thyme


Turnip greens:

  • Stems and greens from the turnips

  • Swiss chard (optional, saute and serve with the turnips)

  • 1 tablespoon extra virgin olive oil

  • 1 large shallot, thinly sliced

  • 1 large garlic clove, pressed

  • Sea salt and freshly ground pepper to taste

  • 1 ½ teaspoons balsamic vinegar OR coconut aminos OR balsamic vinegar OR white miso paste divided



  1. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.

  2. Whisk together the 1 ½ tablespoons of miso paste and 1 ½ tablespoons of olive oil in a bowl.

  3. Spread the turnips on the prepared baking sheet. Drizzle it with the miso-olive oil mixture. Give it a toss to make sure that all turnips are coated with the mixture. Place in the oven and bake for 12-15 minutes making sure to rotate the turnips halfway through the baking process. When they come out of the oven, let them cool. Sprinkle them with a big pinch of black pepper. Taste for seasoning and add in some salt if necessary.

  4. Meanwhile, rinse the green leaves and give them a rough chop. Heat a tablespoon of olive oil in a large pan. Sauté greens until they are lightly wilted, 2-3 minutes. Stir in the rest of the miso paste and make sure that the green leafs are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning and add in if necessary.

  5. Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens.

  6. Serve immediately.