**This post and recipe has been moderately revised and updated since its original post date**
Most of the time, when it’s just Me and I’m rollin’ solo and I don’t have to worry about feeding other bellies, I love reaching for the veggies and making a beautifully composed simple salad. Okay, I should say all the time… pretty salads are my jam. That said, no doubt my boys would for sure eat this salad however, for this moment, it was all mine and I was perfectly happy with that. I mean come on…. what girl could resist a super pink vegetable? Ummmm… not me.
For me, Spring = the radish. Eating a radish in its whole and raw form is a simple joy that is often taken for granted in this Country. When I was in France a couple of years ago, on more than one occasion, we were welcomed to the table with a delicate bowl of just radishes with incredible butter and sea salt – yum! Eating food the way Nature intended… that’s the name of my game. That said, radishes are entirely transformed into another vegetable when braised or roasted and even pickled (I know… I had you at “pickled”). If you haven’t done the whole radish thing… seriously try them, they need love and attention too, ya know?
Speaking of needing attention, I think the mighty beet needs to hire a new PR team. Why do so many people dislike beets???!! I really think it’s because often they are served overcooked and super mushy. Totally beat (ha.. get it? No? K. It’s a California thing… “beat” = gross. Nevermind). A beet should offer some resistance when you bite into it and I just LOVE their flavor – wait, no. I LURVE their flavor (#woodyallen). They are earthy, and dense with a slightly sweet taste. But lets just take a moment to pay total respect to the fact that they are really nutrient rich: they are high in potassium, magnesium, fiber, iron; vitamins A, B & C; beta-carotene, folic acid… I could keep going. They also act as a blood purifier and have intense anti-inflammatory benefits.
This salad is easy. Like really. There is no excuse not to try this if you’re into beets and radishes and avocados. All you need to do is roast the beets ahead and then wait for them to cool, peel and slice. You could tech just do this whole thing raw and thin shave the beets. The radishes and fennel need thin slicing too. You can do that while you roast beets or read more of my blog, or check out my FB page, or scroll through my Instagram page… (maybe I need attention too? lol). After that, assemble and eat (but not before taking a pic and tagging me – ha – kidding, not really). I don’t even make a proper emulsified vinaigrette. I just quick combine oil, apple cider vinegar and done. Simple, satisfying and delicious.
- 2 small roasted beets, any color, peeled and quartered
- 1/2 tbs oil (any kind for roasting beets)
- 2 small watermelon radishes or several standard French Breakfast radishes, washed (peeled optional) and thin sliced
- 1 fennel bulb, thin sliced
- 1/2 avocado, sliced thin
- 1/4 cup raw pistachios or walnuts, unshelled, dry pan toasted and chopped
- 2 cups of baby arugula (or any delicate salad green)
- 1 1/2 tbs organic olive oil
- 1 tbs raw apple cider vinegar
- sea salt
- fresh black pepper
- Optional: crumbles of sheeps or goats feta cheese (about 1/4 cup)
- Rub the beets with a bit of oil, sprinkle with a smidge of salt, cover in foil.
- Roast at 375' until they are fork tender, usually about 1 hour - 1 1/2 hours (depends on size).
- Allow to cool before peeling (skins should slide off), then slice.
- In a small bowl, combine the oil, vinegar and whisk with a fork. Add some salt and pepper and taste. You want it subtle as the radishes and arugula will impart a peppery flavor and the feta, if you are using, will add saltiness.
- Thin slice the remaining veggies and avocado.
- Build salad: add greens then rest of vegetables.
- Drizzle with the oil/vinegar and taste for seasoning. (I mean, I'm always a fan of finishing salt).
- Garnish with nuts and optional feta.
- **you can totally double or even triple the amount of beets in this recipe and roast and chill a whole batch of beets to be used throughout the week... just saying... making your plant-based life easier one tip at a time 😉 **