It’s exciting to see the spring vegetables shoot up in the garden, and white turnips would be the most underrated vegetable around. But the peppery flesh of turnips and beetroot and the tangy Miso and Ginger Dressing will brighten up your menu.
Beetroot and White Turnips salad with Miso and Ginger Dressing Recipe
Serves 4
Ingredients:
4 ready-to-eat vaccum packed Beetroot
4 radishes
4 white baby turnips
4 baby yellow carrots
½ cup beetroot microgreens
Miso and Ginger Dressing
5 cm piece fresh ginger, grated
¼ cup rice vinegar
1 tsp raw sugar
3 tbsp miso paste
½ cup peanut oil
Method:
To make the Miso and Ginger dressing, grate the ginger finely. Using your hands, squeeze out the juice and discard the pith. Mix the ginger juice with the rice vinegar, sugar, miso paste, and peanut oil. Season to taste with salt and freshly ground black pepper.
Using a sharp knife or mandoline, thinly slice the beetroot, radishes, turnips, and carrots. Arrange on platter and garnish with beetrrot microgreens and baby beetroot leaves. Pour the dressing over the salad and allow to soak in. Season to taste and serve immediately.
