Beet & Radish Bowl 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 oz snap peas

  • 1 fennel bulb, plus fronds for garnish

  • 4 oz 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


  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 ¼ 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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