Roots Salad Recipe
One of the things I love most about Fall is that it’s so vibrantly colorful. We’re so excited to have scarlet turnips and french breakfast radish this week, earlier in the season than usual, from County Line Harvest. This salad celebrates these and red beets in a way that is just as fun to eat as it is to create.
As you move your fork into a slice of beet and move it around with the sauce, you get swirls of magenta colors aroudn your salad, aand a pop of fresh lime juice.
I usually am not a fan of how pomegranate seeds are used in salads and other things, but in this salad a little squirt of pomegranate is a pleasant surprise and mixes with these flavors beautifully.
Roots Salad
This salad is as fun to eat as it is to create. It creates swirls of magenta as you pull your fork through the red beets and sauce.
Ingredients
- 1 Bunch of Beets
- 1 Head of Lettuce, or Mixed Baby Lettuces
- Scarlet Turnips
- French Breakfast Radishes
- Limes
- Pomegranate Seeds
- Pumpkin Seeds
- Olive Oil
- Mayonaise
- Green Onion Tops
Instructions
- Wash and boil the beets for about 30 minutes with the skin on.
- Slip the skin off under cool water, and slice. Let the beets cool down.
- Meanwhile, shave some scarlet turnips and french breakfast radishes with a mandoline on the lowest setting.
- Prepare your lettuce on your main plate.
- Take a couple spoonfuls of mayonnaise or veganaise. Finely chop some green onions, and stir them into the mayo. You can also add some lime juice if you want to.
- Plate the beets, turnips, radishes. Then squeeze a nice amount of lime juice, make sure that you get the tops of the radishes and beets, the color will immerse itself. Then drizzle some olive oil.
- Top with pomegranate seeds and pumpkin seeds, or use other ingredients you have, even shaved onions work.
- Add dollops of mayo sauce over the beets.
