Roasted Root Crops With Sauteed Greens

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15-20 small (golf ball-size) yellow new potatoes

1 bunch small to medium-size white Tokyo turnips, with greens attached

1 bunch gold beets, with greens attached

1 bunch medium rutabagas, with greens attached

1 medium celery root

1-2 medium fresh poblano chiles

6 tablespoons extra virgin olive oil

1 teaspoon sea salt + more to taste

2 sprigs fresh rosemary

1 large yellow onion, diced

2-3 tablespoons balsamic vinegar

1 medium red daikon (watermelon radish)

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