Mosaic of Beets & Radishes with Horseradish Dressing


Preparation info

  • Serves

    6 to 8

    • Difficulty


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.


  • ½ cup [100 g] superfine sugar
  • 2 Tbsp sea salt
  • Scant 1 cup [200 ml] red wine vinegar
  • 2 red beets, peeled
  • 2 golden and/or pink beets, peeled
  • About 12 whole multicolored radishes, very thinly sliced


    In a medium saucepan, heat the sugar and salt with the vinegar until dissolved. Then add the whole beets and enough water to cover them. Cook over medium-low heat for 40 minutes, or until tender.

    Remove the cooked beets from the cooking liquid using a slotted spoon and set aside to cool, reserving the liquid. Put half the radish slices in some of the beet cooking juices. After half an hour, they will be pink.

    Cut the cooled beets into fine slices. Arrange some in overlapping layers in the middle of a large, round plate. Arrange the radish slices and remaining beet slices in concentric circles around the plate.

    Mix the dressing ingredients together and drizzle over the salad. Dot with bright green pistachio nibs and blood-red pomegranate seeds.