Spinach Root Salad (Ispanak Kökü Salatası)

Cut the spinach roots into 3-4 cm pieces.

Trim just the very tip of the roots thinly, keeping the leaves attached.

Place the roots in a bowl of water and give them an initial rinse if they are muddy.

Then transfer them to fresh water, sprinkle with baking soda, and let them soak for 15 minutes to clean thoroughly.

Rinse once more and drain in a colander.

Pour water into a medium-sized pot and add the vinegar.

Once the water boils over medium heat, add the spinach roots and wait for it to come back to a boil (at the same heat), then cook for another 5 minutes. Drain immediately without leaving them in the water, so they don't turn mushy.

Arrange the roots neatly on a serving plate. Drizzle with the salt, olive oil, and lemon mixture prepared in a separate bowl. Serve.