A delightful and nutritious salad combining the earthy flavors of root vegetables with the sweetness of apples, all brought together with a creamy herbed yogurt dressing.
Dice half of the carrot and the turnip into small cubes.
Cut the vegetables into uniform sizes to ensure even cooking.
Place the diced vegetables in a pot, cover with water, and bring to a boil. Add the eggs and simmer for 15 minutes.
Adding the eggs to the boiling water saves time and ensures they cook perfectly.
Meanwhile, slice the remaining carrot into thin strips using a vegetable peeler. Place in a large mixing bowl.
Using a peeler creates beautiful, thin strips that add texture to the salad.
Chop the garlic, onion, scallion, and apple into small pieces and add them to the bowl.
Mixing raw and cooked ingredients creates a delightful contrast in texture.
In a separate bowl, mix the yogurt with the dried herbs and season to taste.
Let the dressing sit for a few minutes to allow the flavors to meld.
Once the vegetables and eggs are cooked, remove the eggs with a slotted spoon, rinse under cold water, peel, and dice.
Cooling the eggs in cold water makes them easier to peel.
Drain the cooked vegetables and add them to the mixing bowl with the raw ingredients.
Ensure the vegetables are well-drained to avoid excess moisture in the salad.
Add the diced eggs and the yogurt dressing to the bowl. Toss everything together until well coated.
Toss gently to avoid breaking the eggs and vegetables.
Serve the salad warm or let it cool and serve later.
This salad tastes great both warm and cold, making it versatile for any occasion.
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