Recipe courtesy of Gourmet Magazine

Spring Festival Salad

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  • Level: Easy
  • Yield: 4 servings
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1 pound freshly boiled beets, chopped

2 hard boiled eggs, chopped

1 carrot, thinly sliced

2 turnips, boiled and diced

1/3 cup lemon juice

1 tablespoon English mustard

1 clove garlic, minced

Salt and pepper, to taste

2/3 cup olive oil

1 bunch scallions, chopped

1 bunch fresh dill, chopped

1 bunch fresh parsley, chopped


  1. Combine beets, eggs, carrot, and turnips in a bowl. In a separate bowl add lemon juice, mustard, garlic, salt and pepper and olive oil and whisk together. Add herbs to dressing and whisk again to combine. Toss dressing into beet mixture. Season with salt and pepper if more is needed.