Good Morning America Recipes

Jesse Schenker's Chopped Winter Vegetable Salad

Try This Hearty and Filling Salad

Owner of NYC's Recette restaurant also prepares his chopped winter vegetable salad.
Difficulty: Easy
Cook Time: min

Try this recipe from chef Jesse Schenker of Recette.


  • 8 oz. beets cleaned, peeled and cut into bite size pieces and roasted
  • 8 oz. radishes cleaned, peeled and cut into bite size pieces
  • 8 oz. celery or carrots cleaned, peeled and cut into bite size pieces
  • 2 cups arugula or spinach
  • ½ cup Marcona almonds, toasted
  • For the vinaigrette:
  • 3 T. fresh squeezed lemon juice
  • 10 T. extra virgin olive oil
  • Salt and pepper to taste
  • Half of 1 shallot, minced
  • 1 teaspoon fresh oregano
  • Cooking Directions

    Whisk lemon juice, olive oil, salt, pepper and shallot together to create vinaigrette. Mix all vegetables together and dress with vinaigrette. Top with almonds and fresh oregano.

    Recipe courtesy Jesse Schenker.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: beets, arugala, marcona, radish

    Course: Salad

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