Beets, Carrots and Hakurei Turnips in Lime Vinegrette

[stultiloquentia]

This recipe came with my first share this week:

5 medium beets
4 medium carrots, sliced diagonally
4 medium hakurei turnips, cubed
1/4 cup vegetable oil
3 Tb lime juice
2 Tb chopped cilantro or dill
2 garlic scapes or 2 stalks green garlic, minced
salt to taste

Cook beets whole, skin and all until you can easily put a fork in. Drain and put in cold water until cool enough to rub skins off and cut up. Steam carrots until tender-crunchy. Cube turnips. (Greens from the beets and turnips can be saved and sauteed up with some garlic for another tasty addition to your meal.) Combine dressing ingredients. Put veggies in a bowl and toss with dressing. Chill.

Courtesy of Red Fire Farm (more recipes on their site).