Lettuce Turnip the Beet Salad

Lettuce Turnip the Beet SaladI don’t know about you but I love salad. It’s my favorite way to play with food. It’s salads like this that have my mind wandering on the mat when I should be focusing on my pose in Amy’s Rise and Shine Flow (yes, I start dreaming about dinner early in the morning). The next time you see me fall out of my Tree pose, it’s probably because I’m dreaming about my next salad recipe and not focusing on my breath.

This salad was originally inspired by a t-shirt that read “Lettuce Turnip the Beet.” Groovy, right? I loved it so much I got it for my brother for his birthday. And then I made this salad in honor of him based on some of his favorite flavors. It makes a delightful and refreshing dinner at home or the veggies and salmon can be packed separately and put together on picnic plates at the park or beach.

As we head into August here in Orange County, our farmers markets are packed with delicious produce and you might be able to score everything you need at the Placentia or Yorba Linda farmers markets.

Now, you can make each step of this salad yourself or, if you’re thinking, “Marisa, I’m never shredding beets…” read on and I’ll give you a couple short-cut tips. This salad is awesome served with the salmon still hot from the grill or topped with a piece of cold leftover salmon. The recipe suggests 4 servings but you can easily cut it in half, or make all 4 because this is a salad worth sharing.


What you will need:

  • 4 6 oz salmon steaks
  • 1 5 oz box herb salad mix
  • 1 bunch fresh mint
  • 2 cups shredded raw beets
  • 3 large oranges
  • 1 cup toasted and chopped walnuts
  • 1 5.5 oz bag Terra root veggie chips
  • 1/4 cup olive oil
  • 2 tbsp minced fresh shallots
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/8th tsp red pepper flakes
  • S & P

Cooking Instructions:

Dressing:

Make this first and let the flavors swim together while you put the rest of the salad layers together. Whisk together in a small bowl or put in a jar with a lid and shake to combine.

  • ½ cup fresh squeezed orange juice – pulp is a-ok!
  • 1/4 cup olive oil
  • 2 tbsp minced fresh shallots
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/8th tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp black pepper

Beets:

Season shredded beets with the zest of 1 large orange and the juice of half of the orange as well as a pinch of salt. Stir to combine.

Salmon:

  1. Season each salmon steak with the slightest drizzle of olive oil and a sprinkle of salt and pepper.
  2. Roast in a 375° oven for about 12 minutes. You want the salmon to be nicely roasted on the outside but still a little soft inside. Remove from oven and let rest.
  3. Or drop these babies on the grill if you can and grill until firm outside but tender on the inside.

Bringing it all together:

So, this recipe comes with plating instructions. Usually, I leave it up to you to plate as you wish, but the flavors combine together so well in layers so the plating is worth the effort.

  1. In large shallow bowls, or on large plates, place a generous handful of salad on each plate.
  2. Add 4 large mint leaves to each plate, tearing the leaves into the salad.
  3. Top each salad with ¼ c. chopped walnuts.
  4. Squeeze one quarter of an orange over the salad mix on each plate.
  5. Divide marinated beets amongst each plate, placing on top of salad mixture.
  6. Place salmon on top of beets.
  7. Spoon dressing over salmon and salad, dividing dressing amongst the 4 plates.
  8. Top each with a handful of crushed Terra chips.

 Cooking Notes:

If  cooking salmon doesn’t float your boat (I hear often from people who like fish but don’t like to cook it at home), head to the deli section at your favorite store and pick up pieces of already cooked salmon.

If you prefer no meat/fish, you can replace the salmon by marinating cooked garbanzo beans in the same dressing and adding them to the salad.Namaste

Beets can be messy work. I discovered shredded raw beets at the salad bar of my local Whole Foods (and, hey, hey! Brea is getting a Whole Foods soon!). I recommend going that route if you can. If raw beets are hard to come by for you, you can use the already cooked ones, and marinate them with the orange zest. Still a yummy option although it won’t have the same crisp texture as the raw beets.

Terra brand, or any root veggie chips, add a good crunch to this recipe. Just grab a handful and crush them into big pieces to put on top of the salad. There should be chips still left in the bag, which are delightful to enjoy with the salad.

I hope you enjoy this recipe or it inspires you to whip up your own colorful salad. August is promising to be a hot one. So…breathe in, breathe out, share a smile, share a meal, share a blessing. Share your salad ideas with me at Yoga Sol. Namaste.

Yoga Sol Recipes - Marisa Voorhees