Shaving raw root veggies into a side-dish salad is a fantastic approach. They're ready in just a few minutes, their earthy flavors stay vibrant, and a simple vinaigrette tenderizes them while retaining some crunch.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Hector Manuel Sanches; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

active:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 tuna steak and about 1 1/4 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons oil, vinegar, 1/2 teaspoon salt, mustard, and honey in a large bowl. Add beets, fennel, turnips, and apple; toss to coat. Sprinkle salad with sesame seeds.

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  • Heat remaining 2 tablespoons oil in a cast-iron skillet over high. Sprinkle tuna with pepper and remaining 1/2 teaspoon salt; place in hot pan. Cook 90 seconds on both sides (for rare) or until desired degree of doneness. Remove tuna from pan. Slice thinly, and serve with salad; top with fennel fronds.

Nutrition Facts

366 calories; fat 15.6g; saturated fat 2.4g; mono fat 11.2g; poly fat 1.9g; protein 43g; carbohydrates 12g; fiber 3g; cholesterol 66mg; iron 2mg; sodium 636mg; calcium 37mg; sugars 8g; added sugar 1g.
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