Fresh Baby Beets, Rinsed, top and bottom cut off and cut in half
Fresh Rainbow Carrots, Tops cut off (make carrot top pesto for another meal), cut into 1-2 inch chunks
Fresh Turnips, Rinsed Top and Bottom Cut off (Sautee Turnip Greens for another meal), cut into 1/4s, reserve one whole turnip to shave over salad.
Dijon Mustard, 1 tablespoon
Red Wine Vinegar, 2 tablespoon
½ cup olive oil
Garlic clove, smashed
Chives, Mint, chopped
Heat grill and Heat oven to 375. Line a baking sheet with parchment paper (if you have it). Toss root vegetable in two tablespoons of olive oil, salt and pepper and roast for 30 minutes. Take out to cool.
While grill is heating, make your salad dressing by mixing mustard, vinegar, olive oil and fresh herbs. Add smashed garlic to dressing to sit for at least ½ hr. Remove before serving.
Drizzle olive oil, salt and pepper on bibb hearts and place on a hot grill. Put lettuce hearts on a hot grill about 3 minutes before flipping, Grill about a minute on second side . If you don’t have a grill just have the lettuce uncooked.
Arrange the salad. Place the bibb lettuce on a plate or platter, put root vegetable over top, sprinkle with feta cheese and grate raw turnip on top. Remove garlic from dressing and drizzle across top.
TIP: You can print this recipe by holding CTRL and tapping P on your keyboard!