Roots and leaves challenge!

The only thing more satisfying than eating farm food is when it is as gorgeous as this salad.  This recipe is from an exciting new cookbook, Saladish, by Ilene Rosen and I've included it below.

Make one of your own, get creative, and share you pictures!
#sbfrootsandleaveschallenge 
#snowsbendfarm
#saladish

For roots, I used chioggia beets, gold beets, red radishes, watermelon radish, purple diakon radish, Hakurei turnips, and purple carrots.  Use any and all roots you can!

Our salad mix already contains a good variety of greens (lettuce, arugula, mizuna, and more), but I also used thinly sliced kale leaves and some beet greens.  

 This recipe is highly adaptable, so use whatever roots and greens you find in your CSA box or at the farmer's market.
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Roots and Leaves
From Saladish by Ilene Rosen
Serves 4
 
2 small beets, different colors, trimmed and scrubbed
4 small radishes or 1 larger radish, trimmed and scrubbed
6 small white turnips, trimmed and scrubbed
2 purple carrots, trimmed and scrubbed
3 ounces greens, such as salad mix, spinach, mustard, bok choy, sorrel, radicchio, and small head lettuces
¼ cup extra-virgin olive oil, or more to taste
2 tablespoons sherry vinegar, or more to taste
Kosher salt and freshly ground black pepper
½ cup pickled red onions (I used our spring onions, recipe follows)
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Thinly slice the beets, radishes, and turnips on a mandolin.  Halve if large.  Set aside in a small bowl of ice water.  Thinly slice the carrots lengthwise on the mandolin and put in the bowl of ice water.
Put the greens in a medium bowl and dress with 2 tablespoons of the olive oil and 1 tablespoon of the sherry vinegar.  Season to taste with salt and pepper, and add more oil and/or vinegar if desired.
Drain the carrots and beets and pat thoroughly dry.  Put the turnips and radishes in a medium bowl, add the carrots and beets, and dress with the remaining 2 tablespoons olive oil and 1 tablespoon sherry vinegar.  Season to taste with salt and pepper and add more oil and/or vinegar if desired.
Combine the greens, pickled red onions, and vegetables in a wide shallow serving bowl and toss together very lightly.  Look for especially beautiful slices of vegetables and leaves and pull them up toward the top so they can be seed.  Serve.

Pickling (red) onions
also from Saladish
*I used 2 spring onions and red wine vinegar*

“There’s hardly a salad, sandwich, plate of eggs, cheese and charcuterie board, or platter of meat that wouldn’t be happier joined by a heap of pickled onions."

Here’s how to make them: 
Slice onion(s) 1/8 inch thick and place in a small heatproof bowl. 
Combine 1 cup white wine vinegar , 1 cup sugar, and a pinch of kosher salt in a small saucepan and bring to a boil over medium heat.  Boil gently, stirring occasionally, for a minute or two, until the sugar is completely dissolved.  Pour over the onions and let steep until cool.  Use right away or store refrigerated in the brine in a tightly covered container for up to 2 weeks.”