Raw beets and turnips, you ask? Oh, yes! They're quite delicious and crunchy as long as you use small ones and slice them thin. An inexpensive mandoline makes this a quick and easy salad. Use the leftover vinaigrette to dress up simple grilled chicken, steak or shrimp.

Steven Satterfield
Source: EatingWell Magazine, May/June 2018


Recipe Summary

35 mins
35 mins




Instructions Checklist
  • To prepare vinaigrette: Combine walnuts, sherry vinegar, Banyuls (or red-wine) vinegar, verjus (or wine), orange zest and juice, leek, Parmesan, honey, mustard, parsley, salt, rosemary, thyme and pepper in a blender. Puree until smooth. With the motor running, slowly add oil until combined.

  • To prepare salad: Toss greens, chard, escarole, kale and radicchio in a large bowl. Very thinly slice beets, turnips, radishes and carrots; add to the greens. Toss the salad with 1 cup vinaigrette (reserve the remaining vinaigrette for another use). Serve topped with more walnuts, if desired.


To make ahead: Refrigerate vinaigrette (Step 1) for up to 3 days.

Nutrition Facts

150 calories; protein 2.3g 5% DV; carbohydrates 9.3g 3% DV; exchange other carbs 0.5; dietary fiber 2.7g 11% DV; sugars 5.2g; fat 11.9g 18% DV; saturated fat 1.6g 8% DV; cholesterol 0.5mg; vitamin a iu 3611.3IU 72% DV; vitamin c 21.3mg 36% DV; folate 75.7mcg 19% DV; calcium 60.9mg 6% DV; iron 1mg 5% DV; magnesium 32.5mg 12% DV; potassium 345.6mg 10% DV; sodium 340.7mg 14% DV; added sugar 1g.