Beet and Radish Bowl

Name: Beet and Radish Bowl
Prep time: 25 min
Yield: 4
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 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

Megan throws together one seriously stunning salad.

Ingredients

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

Dressing

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

Steps

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.

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