Gourmet Roasted Beet and Turnip Salad with Garlic Bok Choy

Units:
Servings: Prep Time: 20 Cook Time: 60

Ingredients

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the red beets and Japanese turnips with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet.
  3. Roast in the oven for 40-45 minutes, until tender and caramelized. Stir once halfway through cooking.
  4. While the beets and turnips are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
  5. Add the green garlic and sauté for about 2 minutes until fragrant.
  6. Add the chopped bok choy and cook for 5-7 minutes, until tender but still vibrant. Season with soy sauce and remove from heat.
  7. In a small bowl, whisk together the remaining tablespoon of olive oil, rice vinegar, sesame oil, honey, and grated ginger to make the dressing.
  8. In a large salad bowl, combine the chopped romaine lettuce, Bibb lettuce, and sliced green onion.
  9. Add the roasted beets, turnips, and sautéed bok choy to the salad bowl.
  10. Drizzle the dressing over the salad and toss gently to combine.
  11. Top with toasted sesame seeds before serving.

Dietary Tags

Recipe By:

Chef AI

Gourmet Roasted Beet and Turnip Salad with Garlic Bok Choy

Ingredients

  • 2 medium red beets, peeled and quartered
  • 4 Japanese turnips, quartered
  • 4 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 4 cups romaine lettuce, chopped
  • 2 cups Bibb lettuce, chopped
  • 4 stalks green onion, sliced
  • 2 bulbs green garlic, sliced
  • 1 bunch bok choy, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons toasted sesame seeds

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the red beets and Japanese turnips with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet.
  3. Roast in the oven for 40-45 minutes, until tender and caramelized. Stir once halfway through cooking.
  4. While the beets and turnips are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
  5. Add the green garlic and sauté for about 2 minutes until fragrant.
  6. Add the chopped bok choy and cook for 5-7 minutes, until tender but still vibrant. Season with soy sauce and remove from heat.
  7. In a small bowl, whisk together the remaining tablespoon of olive oil, rice vinegar, sesame oil, honey, and grated ginger to make the dressing.
  8. In a large salad bowl, combine the chopped romaine lettuce, Bibb lettuce, and sliced green onion.
  9. Add the roasted beets, turnips, and sautéed bok choy to the salad bowl.
  10. Drizzle the dressing over the salad and toss gently to combine.
  11. Top with toasted sesame seeds before serving.