Products for cooking.
Beets in advance boil and cool.
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 into cubes and put them in boiling salted water for 2-3 minutes. Then drain in a colander.
Turnip dry and fry in 1-2 tbsp vegetable oil for 5 minutes. I cooked with refined sunflower oil.
Peel the beets and cut into slices.
Wash and dry the salad leaves.
Chop the garlic. Squeeze the juice from half a lemon.
Walnuts fry in a dry pan for 1-2 minutes, then coarsely chop 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 arrange them on plates. Top with beetroot slices. In the middle, place the fried turnips.