Beet and Radish Bowl with Feta and Edible Flowers
Ingredients
- 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 ounce snap peas
- 1 fennel bulb, plus fronds for garnish
- 4 ounce feta chunk
- Edible flowers, for garnish
- FOR THE DRESSING:
- 2 lemons, juiced
- ¼ cup extra virgin olive oil
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- Salt and pepper, to taste
Directions
Using a mandoline 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 ¼ chunk of the feta, some fronds from the fennel and torn flowers. Drizzle over a little extra dressing. Makes 4 salads.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade