Farmer's Market Salad Recipe
roasted beets, heirloom carrots, turnips, red onion, local kale, apples, benne seed dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Roast the Vegetables
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes, until fork-tender. Peel and dice them once cooled. Toss the heirloom carrots and turnips with a little olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
Prepare the Kale and Apples
While the vegetables are roasting, wash and chop the kale into bite-sized pieces. Core and slice the apple into thin wedges.
Make the Dressing
In a small bowl, whisk together the benne seeds, olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
Assemble the Salad
In a large bowl, combine the roasted beets, heirloom carrots, turnips, kale, and apple slices. Drizzle the dressing over the salad and toss gently to combine.
Serve
Serve immediately as a refreshing side or a light main dish.
