Products for cooking.
Boil the beets in advance and cool them.
According to the recipe, two turnips are recommended (they are in the photo), but now I took one for the salad (100 g).
Peel the turnips, cut them into cubes and put them in boiling salted water for 2-3 minutes. Then drain in a colander.
Dry the turnips and fry them in 1-2 tbsp of vegetable oil for 5 minutes. I cooked with refined sunflower oil.
Peel the beets and cut them into slices.
Wash and dry the salad leaves.
Chop the garlic. Squeeze the juice out of half a lemon.
Fry the walnuts in a dry pan for 1-2 minutes, then chop them coarsely with a knife. I took pine nuts, they do not need to be crushed.
For dressing, finely chop the parsley and mix with the garlic.
Add the remaining vegetable oil, lemon juice, salt, black pepper and beat well with a fork.Tear the lettuce leaves with your hands and place them on plates.
Top with beetroot slices. In the middle, place the fried turnips.