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From Our Chef - Get to the Root of Root Vegetables in Your Salad!

Last updated 7 years ago

Don’t let a little cold weather get in-between you and your salad.  “Beef” up your autumn salads with an array of root vegetables.  Try this recipe from our Chef Arvin Dhansew and give us your feedback!

Roasted Beet Turnip Salad with Goat Cheese, Toasted Walnut and Apple Cider Emulsion

Serves 8

4 large red beets

4 large yellow beets

4 turnips peeled

8 oz of goat cheese

8 oz of toasted walnut

1 Tbl salt

1 Tbl black pepper

4 oz olive oil

1 bunch of chives chopped


  • In a large bowl toss washed beets with olive oil, slat and pepper
  • Wrap each beet individually in aluminum foil and roast in pre heated oven at 400 degrees
  • Repeat process for turnips
  • Beet and turnips are done when a small knife can be inserted with out much resistance
  • (usually about 35-45 mins)
  • Turnips will be less time
  • Remove beets and let cool, rub beets with a kitchen towel to remove skin
  • Dice beets and turnip and combine with dressing
  • Add crumbled goat cheese, chives and toasted walnut

Apple Cider Dressing

¼ cup of apple cider vinegar

2/3 cup of olive oil

1 Tbl Dijon mustard

½ Tbl kosher salt

1/Tbl ground black pepper

2 Tbl of chopped chives

1 small shallot minced


Place all ingredients in plastic container with lid

Close container and shake vigorously until ingredients are blended well.



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