Roasted Beet and Turnip Salad with Pickled Dressing
Units:
Ingredients
Directions
- Preheat your oven to 400°F (200°C).
- Place the diced beets and turnips on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Roast the beets and turnips in the preheated oven for 20 minutes or until tender, flipping halfway through.
- While the vegetables are roasting, prepare the dressing by whisking together the apple cider vinegar, honey, Dijon mustard, remaining tablespoon of olive oil, and chopped dill in a small bowl.
- In a large salad bowl, combine the chopped lettuce, roasted beets, and turnips.
- Add the sliced pickled cucumbers to the salad mixture.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy your fresh, flavorful salad!
