Beet and Pink Turnip Salad
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This simple, yet delicious salad combines your favorite root veggies to pack a nutritional punch. The quick-pickling technique calms the strong turnip flavor, helping them to meld seamlessly with the sweet beets. This is a great salad for meal prep during the week—it makes a wonderful light lunch or side dish.
Ingredients
6 medium beets
3 medium pink or other tender young turnips (or 1 bunch radishes) (if using larger turnips, blanch them first)
1 small red onion
3 tablespoons extra-virgin olive oil
1-1/2 tablespoons red wine vinegar
1/2 teaspoon sugar
Salt and pepper, to taste
2 tablespoons fresh tarragon, chopped
Instructions
- Boil beets for 25 to 35 minutes, depending on size, until tender; set aside to cool.
- Meanwhile, cut turnips or radishes in half and slice them into thin half-moon shapes or chunks. Slice red onion to an equal thickness.
- In a medium bowl, combine turnips, red onion, olive oil, red wine vinegar, sugar, salt, and pepper; let the mixture “pickle” for at least 2 hours, or overnight.
- Peel the cooled beets, then cut them in half and slice thinly, keeping all vegetable slices about the same thickness.
- Add beet slices to the turnip mixture.
- Toss well, then chill. Garnish with chopped tarragon before serving.
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