Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Do you cook the beets and turnips before adding to salad or you leave them raw?
Magically less than the sum of its parts: I’m so disappointed with this meal – it looks gorgeous, and it’s full of things I love. I put in a lot of time and money buying the exact ingredients and preparing to the letter, except the cayenne pepper as my kids won’t eat spicy food. I thought the 3/4 cup of vinegar seemed incredibly excessive but I trusted in the recipe. Alas I was right. This is only good for the compost heap now. I can’t eat a plate of vinegar for dinner, there’s nothing that can salvage this. We have to eat last minute leftovers now :-/
¾ Tablespoon vinegar would not be enough liquid to make a dressing. My guess in ¼ cup, but I haven’t made it yet. I do plan to make the recipe, but will be careful to edit the dressing. Thanks for the warning.
Ack! I feel your pain, Gabrielle, and am shocked the recipe hasn’t been changed yet.
Because surely 3/4 TABLESPOON is plenty of vinegar?