3/4 lb beets
1 large turnip, or 2 – 3 medium turnips
1 large carrot, or 2 – 3 medium carrots
1 large parsnip, or 2 – 3 medium parsnips
10 c or so spinach, washed, trimmed, coarsely chopped
1/2 c extra-virgin olive oil
2 T lemon juice
1 T red wine vinegar
2 t honey or other sweetener
2 small shallots, minced or 1 garlic clove, minced
salt and pepper, to taste.
1/4 c chopped toasted walnuts, optional

1. Preheat oven to 400ºF. Wrap beets in foil and bake until tender, about an hour. Cool, peel if you wish, then cut into small cubes. Set aside.

2. Meanwhile, bring a large pot of water to the boil. Prepare a bowl of ice water, or not. Cut all turnip(s), carrot(s), and parsnip(s) into fairly equal-sized cubes (bite-size). When the water comes to the boil, add diced vegetables. Return to the boil, turn down the heat some and cook the vegetables for about 3 minutes, until crisp-tender. Drain into a colander then quickly transfer to the bowl of ice water until cool. Drain again. Set aside. You can also just let the vegetables drain in the colander while you prepare the rest of the recipe.

3. Whisk olive oil, lemon juice, vinegar, honey, and shallot or garlic together. Put spinach in a salad bowl. Add some of the dressing and toss to combine. Add beets and blanched vegetables to bowl and toss again, adding more, and perhaps the rest of, the dressing to coat the salad ingredients well. Sprinkle with the chopped walnuts, if using, and serve.