Healthy and tasty - turnip salads. Turnip dishes are tasty and healthy: the best recipes

Turnip salad is not only an appetizing table variety, but also very healthy dish. Home dignity This root vegetable has a high content of mineral salts, which help normalize metabolism. Availability of special essential oils, which determine the pungency of radish, increases appetite, stimulates the production of gastric juice.

Editorial " Quick Recipes» has prepared for you an unusual selection of recipes for making turnip salads. Pairs well with these salads and enhances them useful qualities fruits such as apples. They are often added to root vegetable salads. Turnip salads are used as snacks. But they can also be served as side dishes for meat dishes.

Ingredients:

turnip – 2 pcs.
carrots – 1 pc.
apple – 1 pc.
green onions – 0.5 bunch
sour cream – 4 tbsp. l.
salt - to taste

General characteristics:

Cooking time: 20 minutes;
Number of servings: 3;

Cooking method:

To prepare the salad, you should prepare all the necessary ingredients. Rinse the turnip under water and then peel. Grate on a coarse grater.
Wash the carrots as well, then peel and grate on a coarse grater. Rinse the apple and grate it. You can sprinkle the apple with a little lemon juice to prevent it from darkening.
Wash the green onions, dry them, chop them. Combine all ingredients in a bowl. Season with sour cream and add a little salt. Mix well. This dish can be served on the table.

Turnip salad with carrots and apple

Ingredients:

50 gr. raisins;
200 gr. turnips;
150 gr. carrots;
200 gr. sweet and sour apples;
lemon juice - to taste;
salt - to taste;
ground black pepper - to taste;
1–2 tablespoons of vegetable oil.

General characteristics:

Cooking time: 30 minutes;
Number of servings: 2;

Cooking method:

Pour boiling water over the raisins for 15 minutes. Cut the peeled turnips, carrots and apples into cubes. Turnips and carrots can be grated to Korean carrots.
Pour lemon juice over ingredients. It will not only give the salad a piquant sourness, but will also prevent the apples from darkening.
Drain the raisins and dry the dried fruits with a paper towel. Add raisins, salt, pepper and oil to the salad and mix.

Salad with cauliflower and turnips

Ingredients:

Turnip - 2 pcs.;
Carrots - 2 pcs.;
Cauliflower – 1 pc.;
Canned green peas – 1 jar;
Chicken eggs - 2 pcs.;
Mayonnaise;
Salt pepper;
Fresh herbs to taste;
Lemon juice.

General characteristics:

Cooking time: 25 minutes;
Number of servings: 4;

Cooking method:

Carefully peel the turnips. Then grate it finely on a coarse grater. It is necessary to grind it, as its taste is quite sharp.
Carrots can be used fresh or boiled. Peel the carrots and cut them into cubes.
Cauliflower Place in boiling water and add a little salt. Boil the cabbage, then remove from boiling water and cool. Break the cabbage into small florets. Then prepare the batter, beat the eggs, add salt and spices. Heat a frying pan and fry the cabbage in batter.
Green pea Place in a colander and allow all the liquid to drain.
Chop all the fresh herbs. Absolutely any greens will do: parsley, dill, green onions, cilantro and others.
Not a large number of lemon juice add to mayonnaise. Combine all ingredients in a suitable bowl. Season the dish with mayonnaise and salt. You can serve the salad either immediately or after a while.

Turnip and carrot salad with garlic

Ingredients:

yellow turnip – 200 gr.;
onion – 1 pc.;
petiole celery – 2 pcs.;
fresh mushrooms – 200 gr.;
carrots – 1 pc.;
roundunda – ½ piece;
garlic – 1 clove;
grated ginger – 1 tsp;
pine nuts, pumpkin seeds – 50 gr.;
soy sauce – 2 tbsp. l.;
apple cider vinegar – 1 tbsp. l.;
sesame oil – 3 tbsp. l.;
brown sugar – 1 tsp.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 3;

Cooking method:

Grate the carrots and turnips separately, cut the onion and pepper into quarter rings. Chop the champignons into slices, celery into cubes, press the garlic through a press.
Squeeze the juice from the turnips, brown in a saucepan in oil, add onion and garlic, fry for 3 minutes. Add carrots, fry for another 1 minute.
Add celery, pepper and mushrooms, simmer for 5 minutes, remove from heat. Mix soy sauce, vinegar, ginger and sugar.
Season the cooled roast with sauce and sprinkle with a mixture of nuts and seeds. This salad can be served immediately.

Turnip and carrot salad

Ingredients:

Turnip - 400 gr.;
Carrots - 200 gr.;
Mustard beans - 2 tsp;
Salt - to taste;
Ground black pepper - to taste;
Green onion - 20 gr.;
Lemon juice - to taste;
Sunflower oil - 20 gr.

General characteristics:

Cooking time: 30 minutes;
Number of servings: 3;

Cooking method:

Wash the turnips and remove the skin. Cut into thin strips. Wash the carrots and remove the skin. Cut into long strips using a Korean carrot grater.
Salt and pepper. Sprinkle with lemon juice. Add mustard. Stir. Season with sunflower oil.
The turnip salad is ready. Sprinkle with chopped green onions and serve. This salad can be served immediately.

Fresh yellow turnip salad

Ingredients:

beef - 300g.
honey - 50 ml.
yellow turnip - 1 pc.
mustard - 50 ml.
soy sauce - 20 ml.
cucumber - 1 pc.

General characteristics:

Cooking time: 40 minutes;
Number of servings: 3;

Cooking method:

Rinse the meat under running water and dry. Cut it into pieces. Heat water in a saucepan and add beef. Stirring, let it boil and cook until tender.
At this time, peel the turnips and rinse. Cut it into thin strips or grate it. Wash the cucumber, cut off the ends and peel if necessary.
Next, cut the vegetable into thin rings. Combine mustard with honey and soy sauce until smooth. Mix the dressing with cucumber, turnip and beef. Serve immediately.

Turnip and vegetable salad with sour cream

Ingredients:

Turnip - 1 pc.;
Carrots - 1 pc.;
Cucumber - 1 pc.;
Chicken egg - 2 pcs.;
Greens - 10 gr.;
Sour cream - 3 tbsp;
Mustard - 0.5 tsp;
Salt - to taste.

General characteristics:

Cooking time: 20 minutes;
Number of servings: 2;

Cooking method:

Wash the turnips well and remove the skin. Grate the turnips using a large hole grater. I used a Korean carrot grater.
Wash and peel the carrots, grate them in the same way as turnips. Cut the cucumbers into very thin strips or grate them too. If the cucumbers are large and grown in greenhouses, then it is better to cut off the skin.
Boil the eggs hard-boiled in advance, cool them, peel them and cut into strips. The yolk will crumble when cutting, there is nothing wrong with that, the main thing is that the white is in the form of a straw. Chop the greens with a knife.
In a deep bowl, mix all the vegetables and herbs. Mix sour cream with mustard, salt the sauce to taste. You need to dress the salad just before serving so that it does not release the juice.

Turnip salad “Golden Treasure”

Ingredients:

150 gr. turnips;
200 gr. carrots;
100 gr. cucumber;
1/2 pcs. avocado;
1 tsp. lemon juice;
1/3 tsp. coriander;
1 tbsp. l. olive oil;
2 tbsp. l. flax seeds;
a small bunch of parsley;
salt to taste.

General characteristics:

Cooking time: 20 minutes;
Number of servings: 3;

Cooking method:

First, wash and, if necessary, peel all the vegetables, lemon and parsley. Cut turnips, carrots, cucumber and avocado into thin strips.
Finely chop the parsley and add to the chopped vegetables. Grind coriander and flax seeds in a mill or coffee grinder.
Now pour the vegetables with lemon juice and olive oil, add salt to your taste and 1 tbsp. a spoonful of a mixture of coriander and ground flax.
Mix and place the salad in a salad bowl, sprinkle the remaining ground flax and coriander seeds on top. Decorate with parsley leaves.

Winter salad of turnips, carrots and cabbage

Ingredients:

Turnip - 250 gr.;
Cabbage - 250 gr.;
Carrots - 200 gr.;
Dill - 1/2 bunch;
Parsley - 1/2 bunch;
Sunflower oil approximately 50 g;
Salt;
Mustard is grainy.

General characteristics:

Cooking time: 25 minutes;
Number of servings: 4;

Cooking method:

Prepare ingredients for a vegetable salad of turnips, carrots and cabbage. Chop the cabbage thinly.
Grate the carrots using a Korean carrot grater. Grind the turnips on the same grater. Finely chop the greens.
Mix carrots, turnips, cabbage and greens with oil and mustard, salt to taste. Or you can first sprinkle the cabbage and herbs with salt, mash with your hands, and then add carrots and turnips. Season with oil and mustard, stir.

Subtleties of turnip salads

White turnips have a softer fiber structure, a rich white color, and a bright sugary taste.
Yellow turnips have a pleasant milky hue and the flesh is denser.
Black turnips are rarely monochrome. As a rule, the black color of the skin is combined with a purple or pink tint. The white pulp has a sugary taste and a dense, pronounced structure.
Differences in culinary preferences for choosing a variety are insignificant. Turnips of any variety are characterized by general signs– sugary taste, dense juicy pulp, light aroma.
The neutral taste of turnips may seem too bland. Spices, onions, garlic, spicy fresh or canned vegetables.
The color scheme of radish salads will be decorated with bright vegetables. Adjika with the addition of red sweet or bitter pepper will give the dish a sharp taste and color.

Turnip salads are very good for your health. It’s great that you can cook for every taste and budget, right? Choose the most suitable salad and enjoy both the taste and the preparation of the dish.

Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film “Fatal Beauty” When there are major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? - Cindy Garner Camembert... is another man’s friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There’s a bakery on our street called “Bonjour, croissant!” Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom

kalynskitchen.com

Ingredients

500 g turnips;
1 tablespoon olive oil + some for greasing;
½ teaspoon dried thyme;
salt - to taste;
a few sprigs of parsley.

Preparation

Peel the turnips, cut into small pieces and place in a bowl. Combine oil, vinegar, thyme, salt and pepper. Pour the resulting mixture over the vegetables and stir.

Grease a baking sheet with oil and place the turnips there in a single layer. Bake at 230°C for 25 minutes. Then turn the turnip pieces over and bake for another 10 minutes. The turnips should soften and brown.

Before serving, season it with salt and pepper and sprinkle with finely chopped parsley.

eatingwell.com

Ingredients

450 g beef;
1 onion;
250 g champignons;
2 tablespoons olive oil;
several sprigs of rosemary;
salt - to taste;
ground black pepper - to taste;
2 tablespoons flour;
1 tablespoon of tomato paste;
120 ml dry red wine;
300 g turnips;
1 carrot;
900 ml beef broth.

Preparation

Cut the meat into large pieces, the onion into small cubes, and the mushrooms into quarters. Heat the oil in a saucepan, saucepan or casserole over medium heat. Place beef, onions and mushrooms there.

Add finely chopped rosemary, salt and pepper. Stir-fry for about 8 minutes until the meat is browned on all sides.

Add flour and tomato paste and cook for a minute, stirring. Pour in the wine and simmer for another minute. Add turnips and carrots, peeled and cut into large pieces. Add broth.

Bring the contents of the pan to a boil, cover with a lid and reduce heat. Simmer, stirring occasionally, for about 30 minutes. The meat and vegetables should become soft and the broth should thicken a little.

russianfood.com

Ingredients

2 medium turnips;
salt - to taste;
100 g champignons;
½ onion;
1 carrot;
½ bell pepper;
1 tablespoon vegetable oil;
ground black pepper - to taste;
ground coriander - to taste;
50 ml heavy cream;
50 g cheese.

Preparation

Place the turnips in a saucepan, pour cold water and salt well. Bring water to a boil and cook vegetables for 20–30 minutes until soft.

When the finished turnips have cooled, peel them, cut off the tops and scoop out the pulp with a spoon. Cut the champignons into thin slices, and the onions, carrots and peppers into small cubes.

In a frying pan with heated oil, fry the mushrooms until golden brown. Add onion and carrots and sauté for 5 minutes. Add the peppers and cook for another 5 minutes.

Add salt, pepper, coriander and cream to the filling. Stir and simmer covered for about 5 minutes. Add half grated cheese and stir.

Place the turnips in a baking dish and fill them with the filling. Pour about 1 cm of water into the mold. Sprinkle the remaining cheese over the vegetables and bake for 15–20 minutes at 180°C.

bonappetit.com

Ingredients

3 tablespoons olive oil;
4 chicken thighs with skin;
salt - to taste;
ground black pepper - to taste;
1 onion;
1 pear;
200 g turnips;
4 cloves of garlic;
120 ml dry white wine;
a few sprigs of thyme.

Preparation

Heat 1 tablespoon oil in a frying pan over medium heat. Season the chicken thighs with salt and pepper and place skin side down in the pan. Cook for 10 to 12 minutes, without turning, until the skins are browned and crisp.

Meanwhile, cut the onion into thin strips, and the peeled pear and turnip into small cubes. Transfer chicken to a plate. In the same pan, heat the remaining oil.

turniptheoven.com

Ingredients

2 tablespoons olive oil + some for garnish;
1 onion;
2 cloves of garlic;
680 g turnips;
220 g sweet and sour apples (Grenny Smith apples are best) + some for decoration;
2 tablespoons brown sugar;
1½ teaspoons salt;
¾ teaspoon ground black pepper;
¾ teaspoon ground cinnamon + a little for decoration;
950 ml or vegetable broth;
3 tablespoons heavy cream + some for decoration.

Preparation

In a large saucepan or sauté pan, heat the oil over medium heat. Add the diced onion and chopped garlic and fry, stirring, for about 5 minutes.

Peel the turnips and apples and cut into small pieces. Place them on top of the vegetables, add sugar, salt, pepper, cinnamon and cook for a couple of minutes.

Pour in the broth and bring to a boil. Reduce heat, slightly cover the pan or saucepan with a lid and simmer for about 20 minutes. The turnips and apples should be soft.

Remove from heat and puree soup. Add cream and mix thoroughly. Ladle the soup into bowls, garnish with cream, butter and small apple pieces and sprinkle with cinnamon.

Ingredients

1 onion;
1 carrot;
1½ liters of water;
300 g potatoes;
300 g turnips;
3–4 tablespoons rice;
salt - to taste;
1–2 dried bay leaves;
several sprigs of dill;
a few sprigs of parsley.

Preparation

Cut the onion and carrots into small cubes and place in a frying pan with heated oil. Fry, stirring, until golden brown.

Boil water in a saucepan. Peel the potatoes and turnips and cut into small cubes. Place them in boiling water, add rice and salt, cover with a lid and leave on medium heat for 5 minutes.

Throw the roast and bay leaves into the pan and cook the vegetables. At the end, add chopped herbs to the soup.

iamcook.ru

Ingredients

50 g raisins;
200 g turnips;
150 g carrots;
200 g sweet and sour apples;
lemon juice - to taste;
salt - to taste;
ground black pepper - to taste;
1–2 tablespoons of vegetable oil.

Preparation

Pour boiling water over the raisins for 15 minutes. Cut the peeled turnips, carrots and apples into cubes. Turnips and carrots can be grated for...

Pour lemon juice over ingredients. It will not only give the salad a piquant sourness, but will also prevent the apples from darkening.

Drain the raisins and dry the dried fruits with a paper towel. Add raisins, salt, pepper and oil to the salad and mix.

gastronom.ru

Ingredients

500 g turnips;
salt - to taste;
6 tablespoons of vegetable oil;
500 g small beets;
200 g cashews, hazelnuts or almonds;
several sprigs of parsley;
1–2 cloves of garlic;
1 tablespoon balsamic vinegar;
ground black pepper - to taste;
½ bunch of lettuce or arugula leaves.

Preparation

Cut the peeled turnips into small cubes. Place them in a pan of boiling salted water for a couple of minutes. Drain the turnips in a colander and dry.

Heat half the oil in a frying pan, add the turnips and fry for about 5 minutes. Boil the beets, cool, peel and cut into thin slices.

Lightly fry the nuts and chop them coarsely with a knife. Mix finely chopped parsley and garlic, oil, vinegar, pepper and salt.

Place the greens on a serving platter and arrange the beets and turnips on top. Drizzle dressing over vegetables and sprinkle with nuts.

marthastewart.com

Ingredients

450 g potatoes;
250 g turnips;
salt - to taste;
ground black pepper - to taste;
a few tablespoons of vegetable oil.

Preparation

Peel the potatoes and turnips and grate them on a coarse grater. Squeeze the vegetables thoroughly to remove excess liquid. Add salt and pepper and stir. You can add other seasonings to suit your taste.

Heat oil in a frying pan over medium heat. Form the vegetable mixture into pancakes and place in the pan. Fry on each side for about 10 minutes. If the potato pancakes start to burn, reduce the heat.

Place the finished pancakes on a paper towel to drain the fat. Sprinkle them with salt before serving.

russianfood.com

Ingredients

250 g cabbage;
½ bunch of dill;
½ bunch of parsley;
salt - to taste;
250 g turnips;
200 g carrots;
2–3 tablespoons of vegetable oil;
1 tablespoon grainy - optional.

Preparation

Finely chop the cabbage, chop the dill and parsley. Salt the cabbage and herbs and remember with your hands. This will make the salad juicier.

Grate the peeled turnips and carrots using a Korean carrot grater. Add turnips, carrots, oil, mustard and salt to the cabbage and stir.

Ingredients

2 eggs;
150 g turnips;
150 g cucumbers;
1 clove of garlic;
salt - to taste;
1-2 tablespoons of mayonnaise or sour cream.

Preparation

Ingredients

100 g raisins;
200 g turnips;
200 g sweet apples;
ground cinnamon - to taste;
ground nutmeg - to taste;
ground cloves - to taste;
160 ml water;
2 tablespoons of vegetable oil or 40 g of butter;
2 stars dried star anise;
honey or sugar - optional.

Preparation

Soak the raisins in boiling water for 10–15 minutes. Then drain in a colander and dry. Peel the turnips and apples and cut into small pieces.

Place prepared ingredients in a bowl. Add cinnamon, nutmeg and cloves and stir. You can use other spices to suit your taste.

Divide the mixture between two roasting pans. Pour 80 ml of water and a spoonful of oil into each of them. Instead of vegetable oil, you can put a piece of butter on top. Place a star anise on top.

Close the pots with lids and place in an oven preheated to 180°C for about 40 minutes. Check the readiness of the turnips with a toothpick: the vegetable should become soft. If you find the dish not too sweet, add honey or sugar to it before serving.

If you want to be young and beautiful, eat beauty products. One of them is turnips, so turnip salad should appear on your table as often as possible.

Turnip dishes have one remarkable feature: as a rule, they are prepared very quickly. If we're talking about As for salads, they are most often seasoned with sour cream: it perfectly reveals the taste characteristics of the vegetable, and also allows the body to absorb it better.

For example, in a short time you can “figure out” an appetizing and very healthy salad with turnips and carrots. What does it take to whip up a vitamin supplement for lunch in literally a matter of minutes?

two medium turnip roots;
one carrot;
lemon juice;
salt and ground black pepper - based on your own taste;
a little sour cream and sunflower oil (it’s better to take unflavored);
fresh greens.

We turn root vegetables into straws. Place the resulting slices in a salad bowl, season with salt and pepper, stir: the spices should dissolve without a trace.

Now you can add lemon juice and vegetable oil.

Before serving, add sour cream and decorate the salad with herbs. Chopping it or putting it in whole branches is a matter of taste.

Winter salad with turnips

Turnip harmonizes wonderfully with honey: its bitterness combined with honey sweetness gives an unforgettable taste effect. You can check this by preparing a salad of turnips and berries, seasoned with honey.

We will need:

turnip - two or three small root vegetables;
frozen berries (red currants or cranberries) – ½ cup;
a tablespoon of granulated sugar and liquid natural honey.

Wash the vegetables and remove the skins.

You can cut them into strips, or grate them on a grater with the largest meshes.

The berries should give juice, so mash them with a regular fork. Then mix with the turnip mixture.

The final touch is to sprinkle the mixture with sugar and pour honey on top. The result was a kind of dessert salad.

How to cook with radish

The salad is different in that an original dressing with exotic avocado is added to ordinary vegetables. With it, turnips, radishes and beets become “aristocrats” and acquire an amazing taste.

To prepare one serving of the dish you will need:

turnip – take 150 grams;
leeks – 45 grams is enough;
radishes - the same amount;
spinach, beets and basil - 30 grams of each ingredient.

For refueling:

avocado;
garlic – two cloves is enough;
ground black pepper and salt - to your own taste;
lemon – juice and zest;
wine vinegar - a tablespoon is enough;
vegetable oil (odorless) – ½ cup.

Let's start with refueling. Place the avocado and garlic cloves in a mixer. We also send citrus juice and zest there, add salt and ground pepper. We turn on the device, and while it is running, first pour in vegetable oil, then vinegar, in a slow thin stream. When we get a homogeneous consistency, you can turn off the mixer.

Use a knife to turn the vegetables and spinach into delicate strips, which we mix in a salad bowl. You can add exotic dressing and decorate the dish with basil leaves.

With the addition of apples

The only thing turnips can boast of is more or less bitterness, depending on the variety. This root vegetable does not differ in flavor bouquet. But this is even good: this feature makes it possible to combine with a wide variety of products, including fruits and berries. Turnip salad with the addition of apples can delight you with interesting flavor notes.

To get this you will need:

turnip – take 400 grams;
apples (preferably winter varieties, firm, juicy and sour) – 200 grams;
the same amount of sour cream, at least with medium fat content;
a little salt;
lettuce leaves - 100 grams is enough.

Grate the turnip, washed and freed from the skin (use the edge with the largest cells). We turn the fruit into thin slices. If you want more tenderness, you can also peel the apples. Combine the ingredients, mix and season with half the prepared sour cream.

Then we make a vitamin slide in a salad bowl (you can also use an elegant dessert plate). Drizzle with remaining sour cream and decorate with lettuce leaves.

With Chinese cabbage

Turnips, as it turns out, are a very vitamin-rich root vegetable. Let's add various equally healthy ingredients to turnip salads. For example, let's prepare a turnip salad with herbs and Chinese cabbage.

Let's make it from:

medium-sized turnips weighing approximately 300 grams;
several sprigs of fresh dill and parsley;
three to four “feathers” of green onions;
a head of Chinese cabbage;
two hard-boiled eggs;
three tablespoons of sour cream;
one spoon of refined sunflower oil;
a pinch of salt and ground black pepper;
juice of ½ lemon.

First, we process the turnips - wash them, peel them, and use a knife to turn them into very thin strips. Place the slices in a bowl.

Shred the greens and cabbage. Add salt and pepper to the radish and mix until smooth. Let the mixture “rest” and release the juice.

During this time, chop the egg into a separate bowl as finely as possible. In another bowl we make the dressing. It will consist of sour cream, lemon juice and vegetable oil.

All salad components are ready, you can combine them. Place turnips mixed with green mass at the bottom of the salad bowl. Cover it with an egg layer. Drizzle sour cream and lemon dressing on top. The result is not only tasty, but also very nutritious food.

Vitamin salad with turnips and cucumber

No one will object that the taste and especially the fresh aroma of green cucumber are a great mood lifter. And if previously we could afford such a pleasure no earlier than summer, today green cucumbers are sold in markets and supermarkets at almost any time of the year. So, salad with turnips and cucumber is from the category spring dishes can be safely moved to the category of year-round.

We will collect the following products:

a small turnip (it is better to choose a young root vegetable);
one cucumber;
fresh parsley;
sour cream (not too fatty);
a little salt.

We turn the turnip, washed and without skin, into thin strips with a knife. We salt it, hurry up a little and set it aside. She is supposed to brew and let out the juice.

In the meantime, we are working on the remaining ingredients. We cut the cucumber - not finely, but at the same time and not too large. But the parsley needs to be chopped finer.

Finally, we pour everything into one bowl, rush and season with sour cream.

Recipe with garlic

Cucumbers, apples, carrots combined with turnips are all wonderful. But what if you want something vegetable and spicy? Then you need to remember the recipe for salad with garlic and be sure to cook it.

What will be useful?

turnip – at least 400 grams;
hard cheese (need more salty) - take 100 grams.
garlic cloves – 2-3 pieces.
mayonnaise - 200 grams is enough.
hard-boiled eggs - three is enough.
a little bit of any greenery.
a pinch of salt.
a pair of boiled chicken eggs.

We grate the turnips on a coarse grater so that the consistency of the salad does not resemble jelly. We do the same with cheese.

Chop the eggs - not very finely, but not particularly coarsely.

Either chop the garlic as finely as possible, or put it through a garlic press.

We send the cheese and garlic to the turnips. Pour mayonnaise over the resulting mass (sour cream will do just fine instead). All that remains is to mix everything, sprinkle with chopped eggs and decorate the salad with herbs.

Yellow turnip with meat

Salad with meat ingredient It may well serve as a separate full-fledged dish, and not just a snack. This Yellow Turnip, Radish and Brisket Salad recipe is one of many options for similar dishes.

We will prepare it from:

turnips - take ½ kilogram;
a pair of hard-boiled eggs;
radishes - 100 grams is enough,
brisket - 250 grams is enough;
boiled potatoes - one large root vegetable;
greens - based on your own taste.

We will make the dressing from:

refined sunflower oil (you can take olive oil) – a glass;
wine vinegar– at least 5 tablespoons;
a pinch of ground white pepper;
teaspoon salt.

Further actions are extremely simple. Use a knife to shape all the ingredients for the salad into small cubes. The greens can be processed with a knife, or simply torn with your hands. Then everything is combined in a common container.

Mix the ingredients of the dressing, pour the resulting liquid over the salad, and decorate the finished salad with green leaves.

If you've never tried turnip salad before, the time has come. It is not only very healthy, but also tasty and unusual. You will definitely like it, rest assured.

Fresh salad yellow turnip: a simple recipe

In just forty minutes, a fairly simple and delicious salad from the most common ingredients. Have fun!

How to cook:

Tip: if you want something spicy, use hot mustard.

Turnip salad with carrots and apple

Now you are waiting for not just a recipe, but a real vitamin bomb! This is something that is not only possible, but must be tried.

It will take 15 minutes to cook.

One serving contains 94 calories.

How to cook:

Tip: you can add sesame oil, then the taste will be completely new.

Preparing an appetizer with garlic and mayonnaise

Everything is quite satisfying and even a little spicy. The main ingredients include turnips, eggs and cheese. Everything else will just add color, aroma and a little taste!

One serving contains 262 calories.

How to cook:

Remove the husks from the garlic, chop with a grater or pass through a crush.
Grate the cheese coarsely.
Boil the eggs until tender, then cool and peel.
Cut them into cubes and mix with cheese, garlic and turnips.
Add salt and sprinkle with chopped herbs.
At the end, season the salad with mayonnaise and serve.

Tip: Instead of garlic, you can use chili for a spicy kick.

How to cook with beef

This time everything will be longer, of course. All because of the boiled beef, which will give the salad an unforgettable taste and aroma. The time is worth the wait!

One serving contains 79 calories.

How to cook:

Peel and rinse the turnips, cut the root vegetable into strips.
Place in a bowl and add water, place on the stove.
Cook until soft, then drain in a colander and let drain and cool.
Peel and rinse the onion, chop it finely.
Melt the butter in a frying pan and fry the onion until soft.
At this time, thoroughly clean and wash the mushrooms.
Add them to the onion and simmer all together until done.
Clean and wash the veal, cut into slices.
Boil the meat in salted water.
Cool it and combine with turnips, mushrooms and onions.
Season the salad with sour cream, salt and serve.

Tip: You can use yogurt instead of sour cream.

Turnip salad based on cottage cheese

If there is cottage cheese in a dish, then it will definitely be tender. We also wiped it down to make it as light as possible. Enjoy!

It will take 25 minutes to cook.

One serving contains 82 calories.

How to cook:

Place a large sieve over a large bowl and pour the cottage cheese into it.
Rub it with a spoon or spatula until it becomes crumbly and as homogeneous as possible. For the same purpose, you can use a blender, it will be even better.
Pour milk into the cottage cheese, mix everything and add salt.
Rinse, peel and chop the celery.
Peel and wash the turnips, and cut them as desired.
Add both components together to the curd mass.
Mix all this and set aside.
Rinse the parsley, lettuce and dill and sprinkle the finished salad with herbs.
Wash the leeks too, cut into rings and add to the salad, mix.
Sprinkle everything with lemon juice and serve.

Tip: You can use lime juice for more flavor.

With the addition of sour cream

If you combine sour cream with mustard, you get a complete and very tasty dressing for any salad. And if it’s also made from turnips, hang in there! It will be difficult not to fall in love here.

It will take 30 minutes to cook.

One serving contains 66 calories.

How to cook:

Peel and wash the turnips, grate them.
Rinse the onion and chop finely.
Rinse the cucumbers and remove the ends.
Next, grind it, but before that, taste the peel. If it's bitter, it's better to get rid of it.
Boil the eggs until the yolks are firm.
Cool them, peel and chop into bars.
Wash the greens and chop finely with a knife.
Mix mustard with sour cream, add salt.
Combine turnips, onions, cucumbers, eggs and herbs.
Season with sauce and serve.

Tip: You can use salted or pickled cucumbers instead of fresh ones.

How to make a delicious salad with beets

For nut lovers! You can take any at your discretion so that you definitely like the salad. But it is already so delicious that you will fall in love with it even without nuts.

It will take 50 minutes to cook.

One serving contains 276 calories.

How to cook:

Wash the beets, dry them and wrap them in foil.
Place in the oven for half an hour at 200 degrees.
During this time, peel and wash the turnips, cut them into cubes.
Pour boiling water over and leave for five minutes.
Melt the oil in a frying pan and heat it.
Drain the turnips in a colander and let drain.
Pour into a frying pan and fry until golden brown on all sides.
Remove the beets, peel and cut into cubes when cool.
Combine with turnips, salt and pepper.
Press the garlic and mix with oil and vinegar.
Pour the prepared dressing over the salad.
Heat the nuts in a dry frying pan, then chop them.
Add to salad, stir - and you're done.

Tip: hazelnuts and pecans will be the brightest (in terms of aroma).

Cooking with sprats

Sprats will add real originality to your next salad! Their scent alone is worth it. Now imagine some more turnips on the side, some brightly colored eggs and mustard dressing. Tasty!

It will take 1 hour to cook.

One serving contains 167 calories.

How to cook:

Eggs should be boiled in salted water until tender with the addition of a small amount of wine vinegar. Add rosemary and star anise, and the outer peel of the onion. This will take no more than four minutes. The eggs are small, so they cook quickly.
Then take out the eggs, peel them and return them to the broth, let them cool there.
Wash the beets thoroughly along with the turnips.
Drizzle root vegetables with oil and wrap in foil.
Place in the oven for forty minutes at 190 degrees.
When time will pass, take them out, peel and cut into cubes.
Combine mustard with olive oil, root vegetables and chopped sprats.
Place all this on the egg halves and serve, sprinkled with herbs.

Tip: instead of sprat, you can take any canned fish.

How to cook with beef tongue

For those who like something hearty and very tasty, we can offer the following salad. It's for real men!

It will take 2 hours and 30 minutes to cook.

One serving contains 121 calories.

How to cook:

Wash and peel carrots, leeks and turnips.
Rinse the tongue thoroughly and place in a saucepan with water.
Place on the stove and let it boil, then cook for just five minutes.
During this time, place the washed bouquet garni in a nearby pan.
There are also carrots, leeks and turnips.
Add salt, pepper and bring to a boil.
Take out the tongue when time has passed, cool it, and strain the broth.
Place it in boiling water with root vegetables and spices.
Cook for two hours.
Wash and dry the lettuce, peel and cut the sweet pepper into strips.
Combine wine vinegar with oil, mustard, salt and pepper.
Peel the finished tongue and cut into strips.
Remove the turnips and cut into cubes along with the carrots.
Mix lettuce with sweet pepper, tongue, turnip and carrot.
Cut the olives into rings and mix into the total mass.
Top with sauce and serve.

Tip: for lightness, you can sprinkle the finished salad with cottage cheese.

You can add some spice ingredients to any of the options. Ideally this will be a fresh chili pod. If you don't have it, you can use ground red pepper. Or you can use a large amount of black pepper and garlic instead.

In any case, such a salad will be beneficial for your health. It’s great that you can cook for every taste and budget, right? Choose the most suitable salad and enjoy!