Name: Mosaic of Beets & Radishes with Horseradish Dressing
Yield: Serves 6 to 8
Ingredients: 1 tsp sea salt; 2 golden and/or pink beets, peeled; 2 Tbsp poppy seeds; ½ cup [100 g] superfine sugar; ¼ cup [30 g] nibbed pistachio nuts; About 12 whole multicolored radishes, very thinly sliced; Seeds of ½ pomegranate; 2 in [5 cm] fresh horseradish root, peeled and finely grated, or a smear of wasabi paste; 2 Tbsp sea salt; Scant 1 cup [200 ml] red wine vinegar; 2 red beets, peeled; Scant ¼ cup [50 ml] olive oil; Scant ¼ cup [50 ml] of the drained beet pickling juice

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

From the extravagant to the simple; you’ll need a mandoline for this, or a steady hand and a sharp knife. The slimmer the slices, the prettier this plate can be. If you can find multicolored radishes in white, pink, red, purple, and black, all the better. Radishes were originally black, then bred to be red; same with carrots, which were originally purple and then bred to be orange—something to do with the royal family in the Netherlands.