Turnips with Roasted Garlic Goat Cheese and Sesame

You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.

4 Servings
1 head of garlic, halved crosswise
1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
8 ounces goat cheese
Kosher salt, freshly ground pepper
1 tablespoon black and/or white sesame seeds
1 teaspoon finely grated lime zest
1 teaspoon chopped fresh oregano
1 teaspoon fresh thyme leaves
¼ teaspoon sumac
12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
1 tablespoon Sherry vinegar or red wine vinegar
Cilantro leaves with tender stems and mint leaves (for serving)
Sumac, a tart, citrusy spice sold in ground form, is available at Middle Eastern markets and specialty foods stores, and online.
Step 1
Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.

Step 2
Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper.

Step 3
Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.

Step 4
Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.

Step 5
Do ahead: Roasted garlic goat cheese can be made 1 day ahead; cover and chill. Bring to room temperature before using. Sesame mixture can be made 4 hours ahead. Store airtight at room temperature.