Note: There's no need to peel the beets for this salad. Scrub them well
under running water and scrape of any root whiskers with a knife. Keep
some stems attached to use as a handle when slicing on the mandoline.
3 medium to large beets in different colors
1 medium to large watermelon radish
1/4 cup pomegranate seeds
1/2 orange, zested and juiced
3 to 4 tablespoons extra-virgin olive oil
fleur de sel
freshly ground black pepper
dill sprigs, for garnish
Using a mandoline on the thinnest setting, slice beets and radish.
Start with the radish and light colored beets and end with the dark
colored beet, keeping the different colors separate until assembly.
Arrange slices on a large platter or shallow bowl. Scatter pomegranate
seeds and orange zest over sliced vegetables. Drizzle with orange juice
and olive oil. Season with fleur de sel and pepper. Garnish with dill.
Yield: 6 servings.
- Recipe courtesy of Joseph Erdos