The Chef's Table: Lettuce Turnip The Beet Salad

Autumn is finally in full swing, and as the weather cools, the days get shorter, and the leaves begin to make their way to the ground, Mother Nature is compiling a fall playlist featuring some great tracks from beneath the earth. With that in mind, crank the volume up high, pour yourself a tasty beverage, and "Lettuce Turnip The Beet"!

 

THE RECIPE: LETTUCE TURNIP THE BEET SALAD

WHAT YOU'LL NEED:

Salad:
8 cups mixed greens lettuce
1/2 cup sweet potato, diced
1 /2 cup red beets, diced
1/2 cup turnips, diced
1 gala apple, diced
1 ripe pear, diced
1/4 cup dried cranberries
2 tbsp pumpkin seeds
2 tbsp crumbled feta (omit for vegan recipe)


Dressing:
2 tbsp grainy dijon mustard
1 tbsp pure honey
2 tbsp apple butter (or applesauce)
1 tbsp pure apple cider vinegar
1 tbsp olive oil

 

HOW TO MAKE IT:
 

Preheat oven to 400 degrees. 

Spray a baking pan with cooking spray and toss the turnips, sweet potato, and beets all together on the pan with some salt to season. Roast for 20 minutes or until browned. Set aside to cool completely. 

In a large bowl, add mixed greens and layer remaining ingredients, including cooled turnips, sweet potatoes, and beets. 

In a jar, combine all dressing ingredients and shake vigorously for one minute to emulsify dressing. Serve at room temperature (or chill), then drizzle over salad. 

Enjoy!