Mixed Salad Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens and scrub beets clean. Toss whole beets with 1 tsp olive oil and a light pinch of salt and pepper. Wrap each beet tightly in foil or place in a covered roasting dish. Roast for 45–60 minutes until a knife easily slides into the center. Let cool until you can handle them, then peel (skins slip off with a towel) and cut into 1/2-inch wedges.

Make quick pickling brine

While beets roast, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp kosher salt in a small saucepan. Warm over medium heat until sugar and salt dissolve; remove from heat and let cool slightly.

Pickle the roasted beets

Place roasted beet wedges in a jar or small bowl and pour the warm brine over them so they are submerged. Let sit at room temperature for at least 30 minutes (or refrigerate for 2–24 hours for more flavor). Drain before assembling the salad, reserving 1–2 tsp brine to adjust dressing if desired.

Bloom gelatin

If using gelatin, sprinkle 1 tsp gelatin over 2 tsp cold water in a small bowl and let bloom 3–5 minutes. If using agar-agar, whisk 1 tsp agar into 2 tbs water and follow package cooking instructions.

Cook berries

Place 1 cup frozen mixed berries in a small saucepan over medium heat. Cook, stirring occasionally, until berries break down and release juices (about 5–7 minutes). If you prefer a smoother pudding, mash with the back of a spoon or use an immersion blender for a few pulses.

Combine and set

Reduce heat to low. Stir honey (1 tsp) into the warm berries, then whisk in the bloomed gelatin until dissolved thoroughly (if using agar, dissolve as directed). Remove from heat and let cool 1–2 minutes, then whisk in 1/2 cup Greek yogurt until smooth and homogenous. Spoon the mixture into a small bowl or rings for plating. Chill in refrigerator for 20–30 minutes to set slightly; it should be spoonable but hold shape.

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness; if brine from beets was reserved, add up to 1 tsp to the dressing for additional tang.

Prepare salad base: place 5 cups mixed salad greens in a large bowl and gently toss with 1–2 tablespoons of the citrus dressing to lightly coat (reserve remaining dressing for finishing).

Arrange components: divide dressed greens evenly among 4 plates (servings). On each plate, place about 1/4 cup pickled roasted beet wedges, 1/4 cup shaved turnip, and a generous spoonful (about 1/4 cup) of the chilled mixed berries pudding. Scatter about 2 tablespoons toasted hazelnuts over each salad.

Finish and garnish: sprinkle approximately 1/2 teaspoon freeze-dried berry powder over each plate to add color and flavor. Drizzle remaining citrus dressing lightly over beets, turnips and nuts (about 1/2 tablespoon per plate). Adjust salt and pepper to taste and serve immediately.