I'm not going to lie, I specifically designed this salad just so I could say, "Lettuce, turnip, the beet." ;) This is such a healthy, beautiful salad with simple flavors. Tossing the roasted beets and turnips over the dressed arugula creates a wild combination of spicy, tangy and sweet. A salad like this is nice to serve at a dinner party to show off all its attractive colors.

Ingredients

• 2 beets

• 1 turnip

• ½  bag of arugula

• Gorgonzola cheese

• ½ lemon, juiced

• 1 tablespoon mayo

• 1 ½ tablespoon extra virgin olive oil

• ½ tablespoon honey

• Salt

• Ground black pepper

• Olive oil

Instructions

1. Salad Dressing- In a small bowl whisk together: extra virgin olive oil, lemon juice, mayo, honey, sprinkle of salt and pepper. Mix well, cover and refrigerate until you’re ready to use.

2. Preheat oven to 450.

3. Clean beets and turnip. Cut them however you like. Place turnips in mixing bowl and toss with a drizzle of olive oil, salt and pepper. Then transfer them onto a baking sheet in a single layer. Do this again with the beets next.

4. Bake both baking sheets of beets and turnips for 20 minutes (if cut into smaller pieces). If your pieces are cut bigger, test by piercing with a fork to check if they are tender and cooked. Remove and let cool.

5. Toss arugula in dressing then transfer to a serving platter. Place beets and turnips over arugula. Drizzle a little extra virgin olive oil, crack some black pepper and crumble some gorgonzola over top.