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

Gallery

Recipe Summary

active:
35 mins
total:
35 mins
Servings:
8
Advertisement

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.

    Advertisement
  • 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; protein 2.3g; carbohydrates 9.3g; dietary fiber 2.7g; sugars 5.2g; fat 11.9g; saturated fat 1.6g; cholesterol 0.5mg; vitamin a iu 3611.3IU; vitamin c 21.3mg; folate 75.7mcg; calcium 60.9mg; iron 1mg; magnesium 32.5mg; potassium 345.6mg; sodium 340.7mg; added sugar 1g.
Advertisement