Recipe for Beet and Pink Turnip Salad | Almanac.com

Beet and Pink Turnip Salad

Beet and Turnip Salad with onions
6 to 8 servings
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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.

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
  1. Boil beets for 25 to 35 minutes, depending on size, until tender; set aside to cool.
  2. Meanwhile, cut turnips or radishes in half and slice them into thin half-moon shapes or chunks. Slice red onion to an equal thickness. 
  3. 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.
  4. Peel the cooled beets, then cut them in half and slice thinly, keeping all vegetable slices about the same thickness. 
  5. Add beet slices to the turnip mixture. 
  6. Toss well, then chill. Garnish with chopped tarragon before serving.
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