Move the rack in the oven to the lower middle position. Place a roasting pan in the oven and preheat the oven to 425°
Remove the greens from the turnips and radishes.
Scrub the turnips and radishes well and wash the green tops of both in a sink of cold water.
Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones.
In a large bowl, toss the root vegetables with 2 tbsp of olive oil and ½ tsp of salt. Remove the hot roasting pan from the oven and spread the vegetables into the roasting pan, arranging them so most have a flat side down in the pan.
Return the pan to the oven and roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
Dry the washed greens to remove excess water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and salt.
Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven.
