Beet, Radish, and Turnip Stir Fry

I used the Beets, Radishes, and Turnips I got from the market to make a version of the Stir Fry I mentioned earlier this week. It was colorful and enjoyable. I have found I like to steam the vegetables a little bit before letting them fry and get a little bit of color. I added them all at the same time. Next time I would put the beets in to steam for a few minutes, then the turnips, and finally the radishes. The beets were still a little hard, but the radishes just melted in your mouth. I would have liked all the veggies to have the same texture. As with all stir fries this is a great recipe to add any vegetables you have on hand, like last night I also added grated carrots. Here is the recipe for last night’s stir fry.

Beet, Radish, and Turnip Stir Fry
(revised from Stir-Fried Noodles with Eggplant and Basil – from Everyday Food Jan./Feb. 2010)


8 oz. lo mein noodles
2 T soy sauce
1 T toasted sesame oil
1 tsp light-brown sugar
4 tsp vegetable oil
2 small beets cut into 1 inch pieces
1 cup turnips cut into 1 inch pieces
1 bunch of radishes, quartered
2 small carrots, grated
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 cup fresh basil, torn for serving

Cook noodles according to package instruction; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.

Heat a large skillet or wok over high until hot. Add 3 tsp vegetable oil and swirl to coat skillet. Add beets, cover and steam for 3 minutes. Add turnips, cover and steam for 3 minutes. Add radishes, cover and steam for 5 minutes. Uncover and let vegetables brown, stirring occasionally for about 8 minutes.

Add additional oil carrots, scallion whites, and garlic. Cook 1 or 2 minutes.

Serve topped with scallion greens and basil.

NOTE: you could also chop up the radish greens, or any other greens you have on hand, and add them at the same step you add the carrots.