Add sliced beets and turnips to the boiling water and cook for about 8-10 minutes until just tender. Drain and rinse under cold water to stop the cooking process.
In a large bowl, combine the chopped dill pickles, dill pickle juice, olive oil, apple cider vinegar, honey, salt, and black pepper to create the dressing. Whisk until well combined.
Add the cooled beets and turnips to the dressing and toss until they are well coated.
In a separate bowl, arrange the mixed greens or lettuce.
Top the greens with the dressed beets and turnips.
Garnish with fresh dill, if using, just before serving.
4 cups lettuce, mixed greens or any lettuce of choice, washed and torn
1/4 cup dill pickles, finely chopped
1 tablespoon dill pickle juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh dill, optional for garnish
Directions
Bring a medium pot of water to a boil.
Add sliced beets and turnips to the boiling water and cook for about 8-10 minutes until just tender. Drain and rinse under cold water to stop the cooking process.
In a large bowl, combine the chopped dill pickles, dill pickle juice, olive oil, apple cider vinegar, honey, salt, and black pepper to create the dressing. Whisk until well combined.
Add the cooled beets and turnips to the dressing and toss until they are well coated.
In a separate bowl, arrange the mixed greens or lettuce.
Top the greens with the dressed beets and turnips.
Garnish with fresh dill, if using, just before serving.
Chef AI
