Prep Time: 7 mins
Cook Time: 20 mins
Difficulty: Really really easy
Servings: 2 to 3 people
I call this a salad because it’s vegetables covered in a dressing. But, that’s about as far as the definition carries. It’s a very colorful dish, especially since the beet juice will dye all the other vegetables a pinkish/purplish color.
Ingredients
1 medium sized beet
1 medium sized turnip
2 large carrots
6 cloves of garlic
1 tbsp butter
water
goat cheese, parmesan, or romano cheese
salt
pepper
Directions
Boil at least 2 quarts of heavily salted water.
Peel the vegetables. Then slice thinly (1/8″ or so). Consistency in thickness is important for consistency in cooking time. Use a mandolin if you have one.
Place butter in a pan over medium heat. Mince the garlic and add it to the pan. When the garlic begins to brown, add 1/4c of water, reduce hear to simmer, and add salt and pepper to taste. This is your “dressing”.
Once your water is boiling, toss the vegetables in and cook for about 10 minutes. Drain the water (or save it for a vegetable broth) and return the vegetables to the pan. Pour the dressing over the vegetables and mix well.
Serve with sprinkled cheese on top. Choose a cheese that will suit the rest of the meal. If you can’t decide, go with goat cheese.
Variations
Depending on what you’re serving these vegetables with you can (and should) add fresh or dried herbs to taste. Place them in the dressing along with the water. Sage, basil, oregano, dill, and rosemary would all work well in this dish.