Zesty Turnip Salad

January is in the thick of root veggie season. Carrots, radishes, and turnips bigger than your head fill the tables at market. This turnip salad recipe from Culinary Beets breaks those turnips down into a delicious salad, the apple cider vinegar in the dressing packs a tasty, zesty punch. Turnips are high in fiber and low in calories, which can help keep hunger at bay and keep blood sugar levels stable. When peeling a turnip, try to preserve as much of the magenta color as possible. It adds a beautiful color element that is complemented by the red onion. Many vendors have turnips at market right now, to see a list of who will be at market each week, click here.

Ingredients

• 3 turnips
• 1 red onion medium, finely diced
• ⅓ cup parsley, finely chopped

Dressing

• 1 tbsp apple cider vinegar
• 1.5 tsp kosher salt
• 3 tbsp olive oil extra virgin
• 1 tsp pepper

Directions

Dissolve salt in vinegar, whisk in oil and add pepper. Set aside.

Wash and peel turnips.

Grate turnips using the large side of a box grater.

Add diced red onion and chopped parsley.

Stir in dressing, one tablespoon at a time, adding more if needed.

Serve chilled.

Back