Ingredients with Measurements:
- 2 medium-sized beets, peeled and sliced into thin rounds
- 2 medium-sized turnips, peeled and sliced into thin rounds
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife for slicing vegetables
Step-by-step instructions:
1. In a large bowl, combine the sliced beets and turnips.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the beets and turnips and toss to coat.
4. Add the chopped parsley, dill, and chives to the bowl and toss again.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. When ready to serve, give the salad a final toss and adjust seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 140
Fat: 10g
Carbohydrates: 12g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- You can use any type of vinegar you prefer instead of apple cider vinegar.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- You can use any type of fresh herbs you prefer instead of parsley, dill, and chives.
Variations:
- Add some crumbled feta cheese or goat cheese for added flavor and creaminess.
- Add some toasted walnuts or pecans for crunch.
- Add some sliced red onion for extra bite.
Tips and tricks:
- Use a mandoline or sharp knife to slice the beets and turnips as thinly as possible for the best texture.
- If you're not a fan of raw beets, you can roast them in the oven before adding them to the salad.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra fresh herbs and a sprinkle of salt and pepper.
Garnishes:
Fresh herbs, salt, and pepper.
Pairings:
This salad pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Roasted vegetables, quinoa, or a simple green salad.
Troubleshooting advice:
- If the salad is too tart, add a bit more honey to balance out the flavors.
- If the salad is too dry, add a bit more olive oil to the dressing.
Food safety advice:
- Make sure to wash the beets and turnips thoroughly before slicing.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
Beets and turnips have been cultivated for thousands of years and are popular in many different cuisines around the world.
Flavor profiles:
This salad is sweet, tangy, and herbaceous.
Serving suggestions:
Serve this salad as a light lunch or as a side dish with your favorite protein.
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Taste: Tangy, Sweet, Earthy, Refreshing