Roast turnip salad

Puree a fistful of pitted kalamata olives and put in a serving dish. Add 1/2 peeled orange cut into pieces (exhibit 1). Squeeze the juice out of the remaining 1/2 orange and reserve in a glass. Toss 1 pound (~450 gr) of peeled and cubed turnips with oil and roast at 400 F / 200 C for about 20 minutes, until almost tender when probed with a fork. Pour over the orange juice and cook for another 5-10 minutes, until tender. Saute 1 minced garlic clove with 1/2 sliced red onion until tender. Turn down the heat, add a large bag of baby spinach leaves, and let them wilt while stirring the mixture. Mix everything together (turnips, onion, olives, oranges) and sprinkle with a fistful of chopped hazelnuts (exhibit 2).
If you get the turnips from your garden, keep the greens (remove the stem though) and cook them (chopped) with the onion and 1/3 cup of water before adding the spinach to the mixture.