Watermelon radish and Chioggia beets are deceptive. From the outside, with their somewhat nondescript skins, they appear rather boring and uninspiring, giving one no indication of the beauty and flavor hiding inside. Once peeled and sliced, the candy cane stripes of the beets and vibrant pink interiors of the radishes are revealed and remind me of extravagant rose petals. I love composing dishes that are visually appealing. I always feel that I am painting a plate when using these vegetables. They make me want to dive right into the dish. Don’t skip toasting the pine nuts and pistachios for the salad as the process adds a buttery nuttiness that really transforms the salad.
Ingredients
- 1 small daikon radish—peeled, very thinly sliced on a mandolin
- 1 watermelon radish—peeled, very thinly sliced on a mandolin
- 1 raw Chioggia beet—peeled, very thinly sliced on a mandolin
- 1 raw yellow beet—peeled, very thinly sliced on a mandolin
- 1 small head red radicchio—leaves separated
- ¼ cup pistachios
- ¼ cup pine nuts
- 1 heaped tablespoon nut mustard
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 1 tablespoon finely chopped chives
Preparation
On a large platter, arrange the daikon and beet slices and radicchio leaves in an attractive manner, interspersing the different varieties and colors. Dry roast the pistachios and pine nuts in a small pan over low heat until they release their aroma. Immediately scatter the warm nuts over the vegetables. In a small bowl, whisk together the vinaigrette ingredients to form an emulsion. Pour the vinaigrette over the vegetables and serve.
