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. Source: EatingWell Magazine, May/June 2018

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Ingredients

Vinaigrette
Salad

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

150 calories; 11.9 g total fat; 1.6 g saturated fat; 1 mg cholesterol; 341 mg sodium. 346 mg potassium; 9.3 g carbohydrates; 2.7 g fiber; 5 g sugar; 2.3 g protein; 3611 IU vitamin a iu; 21 mg vitamin c; 76 mcg folate; 61 mg calcium; 1 mg iron; 33 mg magnesium; 1 g added sugar;

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