vegetable profiles with beets


  • 6 small red beets
  • 2 large golden beets
  • 2 turnips
  • 4 multicolor carrots
  • ½ small white onion
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • ¼ cup apple-cider vinegar
  • 1 tablespoons mustard
  • 1 garlic clove, minced
  • 2 tablespoons fresh herbs, minced


Wash all of the root vegetables. Take off any attached leaves and roots. Peel any of the skins if they are tough. Grate the beets, turnips, and carrots on a box grater or on the grater disk of a food processor. If you don’t want your entire salad to turn pink, keep the red beets separate until the final mixing stage. Julienne the white onion and add to the vegetables.

In a large bowl, add the garlic and whisk with the vinegar. Add the mustard and while whisking, slowly drizzle in the oil. Season with salt and pepper to taste. Toss with the vegetables, reserving a little for the red beets. Combine the dressed red beets with the other vegetables and toss lightly. Reseason if necessary and top with fresh herbs.