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Sprouts, Turnips and Beet Salad with Herbed Creme Fraiche Dressing




Difficulty:Easy
Prep Time:20 Minutes
Cook Time:75 Minutes
Serves:6

Nutritional Information

In class on 8/30 we paired this with lamb skewers.

Ingredients

  • 2 small red beets (about 4 oz.)
  • 2 small yellow beets (about 4 oz.)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon whole coriander seeds
  • 2 cups loosely packed cilantro leaves, plus more to garnish
  • 2 cups loosely packed flat-leaf parsley leaves
  • 1 cup loosely packed mint leaves
  • 1 cup crème fraîche, plus more to garnish
  • 1/4 cup fresh lemon juice
  • 1/4 cup sprouted lentils
  • 1/4 cup sprouted mung beans
  • 1/4 cup sprouted sunflower seeds
  • 4 turnips, peeled and cut into 1⁄4-inch–thick wedges
  • 4 small watermelon radishes (about 1 lb.), peeled and thinly shaved on a mandoline
  • Toasted sunflower seeds (unsprouted), to garnish

Directions

  • 1. Preheat Egg to 350° with platesetter for indirect heat. On a baking sheet, toss both of the beets with 1 tablespoon olive oil, season with salt and pepper, and bake until tender, about 45 minutes.
  • 2. Transfer the baking sheet to a rack and let cool for 10 minutes.
  • 3. Peel the beets, cut each into 1⁄4-inch-thick wedges.
  • 4. Convert Egg to direct heat with cast iron grate. In a small skillet, toast the coriander seeds until fragrant, about 3 minutes. Remove from the heat and let cool.
  • 5. Chop herbs a place into a small bowl, stir in the crème fraîche, and season with salt and pepper.
  • 6. Grill beets and turnips and toss with creme fraiche. Add the lemon juice, sprouted lentils, mung beans, and sunflower seeds, and radishes to the bowl with the beets, season with salt and pepper, and toss until evenly combined. Arrange the salad over the dressing on each plate and drizzle with more crème fraîche. Sprinkle the salads with the toasted sunflower seeds before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828