Beet, Radish and Apple Salad with Baby Fennel
Inspired by @ottolenghi's Kohlrabi Apple and Beetroot Salad, which a friend brought to a dinner a few weeks back, I used a combination of what I like, what I found and what I had on hand, I substituted the kohlrabi and used a mixture of hakurei turnips (which are crispy, mild and Sweet) and assorted radish (the color options can be amazing depending upon the time of year and their flavor varies- some have quite a bite, while others are mild), baby fennel, along with golden and chiogga (candy cane striped) beets and early season sweet and tart crispy apples. I loaded up on the cilantro (or sub flat leaf parsley), flaky sea salt and fresh ground pepper. Dressing is simply cider vinegar and good olive oil. It's even better the next day, but note the colors begin to bleed and blend. If you use classic red beets, the result will be equally delicious, note the dish turns pink quite quickly. This is amazing with crusty sourdough or even rice cakes. I may be in love, again! And, if your looking for a crisp refreshing raw veggie salad once summer produce becomes a memory and Fall is in full swing, this one should be a go-to!
RECIPE
serves 4-6 large portions
Ingredients:
(choose organic where you are able)
3 medium Beetroots of choice, scrubbed clean
Assorted Radish, equal in weight to the beets
3 small Baby Fennel bulbs or half of a standard one
2 crispy apples, choose a flavorful variety with a good sweet/tart balance
3-4 Hakurei Turnips
large handful chopped Cilantro, reserving a few pinches for garnish
1/4 cup good apple cider vinegar
1/4 cup good olive oil
Flaky Sea Salt
Fresh ground Black Pepper
Method:
1- Scrub all veggies clean, as it will not be necessary to peel any, if you choose.
2- Slice veggies and apples extra thin using a mandolin or very sharp knife
3- Toss together with cilantro flaky sea salt and fresh ground pepper
4- Add vinegar and olive oil and mix thoroughly to coat.
5- Adjust salt and pepper, this can handle a fair amount.
7- Top with remaining cilantro and serve!
Enjoy!
Notes:
If the beets don't scrub clean to your liking, peel off outer skin.
Beet greens are wonderful sautéed and pack a nutritional lunch. Radish tops make a great and unique (in a good way) Pesto styled sauce. If you choose to discard them, offer them back to your farmstand, compost or share with a neighbor who may have pet guinea pigs.
