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Beet And Radish Bowl

Megan Mitchell

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...

  1. Using a mandolin, thinly slice the beets, watermelon radish, Easter egg radishes and fennel. Place in a large bowl.
  2. Quarter the breakfast radishes. Place in the bowl. Halve the snap peas on a bias and add to the bowl as well.
  3. In a small bowl, make the dressing. Whisk to combine and add to the veggies. Toss. Let sit for 10 minutes and toss again.
  4. 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.