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Beet And Radish Bowl
Megan throws together one seriously stunning salad.
2 candy-striped beets, scrubbed clean and peeled
1 watermelon radish, scrubbed clean
1 bunch breakfast radishes, scrubbed clean
1 bunch Easter egg radishes (purple, pink and red), scrubbed clean
8 ounces snap peas
1 fennel bulb, plus fronds for garnish
4 ounces feta chunk
Edible flowers, for garnish
For the dressing:
2 lemons, juiced
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
Salt and pepper to taste
Let's get Cooking...
Using a mandolin, thinly slice the beets, watermelon radish, Easter egg radishes and fennel. Place in a large bowl.
Quarter the breakfast radishes. Place in the bowl. Halve the snap peas on a bias and add to the bowl as well.
In a small bowl, make the dressing. Whisk to combine and add to the veggies. Toss. Let sit for 10 minutes and toss again.
To plate, scoop up some veggies into a shallow bowl. Top with 1/4 chunk of the feta, some fronds from the fennel and torn flowers. Drizzle over a little extra dressing. Makes 4 salads.
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