Turnips work well with dill and almost no other herb, in my opinion. So if you have some dill, by all means use it in this quick, grated salad.
Grate as many carrots and turnips as you want. Dress with a lemony vinaigrette (lemon juice, olive, oil, salt and pepper and a little lemon zest if you’d like) and mix with plenty of chopped dill. If you have some toasted slivered almonds or toasted sunflower seeds by all means add a few tablespoon for crunch and heartiness. And you could add some very thinly sliced sweet onion to this. That would be lovely in fact.