Beet and Radish Bowl

Megan throws together one seriously stunning salad.


Beets and Radishes

  • 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 ounces snap peas
  • 1 fennel bulb, plus fronds for garnish
  • 4 ounces feta chunk
  • Edible flowers, for garnish


  • 2 lemons, juiced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste


  1. Using a mandoline, 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.

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