3 tbsp(s), minced
Red wine vinegar
½ tsp(s), coarse variety, divided (or to taste)
¼ tsp(s), freshly ground, divided (or to taste)
4 medium, peeled
5 oz, baby variety
4 medium, sliced paper thin
Shredded Parmigiano Reggiano cheese
1½ oz, or thinly shaved
1 medium, cut into 8 wedges
- In a small bowl, whisk together shallots, vinegar, 1/4 tsp salt and 1/8 tsp pepper; slowly whisk in oil and set aside.
- Slice beets as thinly as possible (use a mandoline if you have one); combine beets with 1/4 c dressing and toss to coat. Reserve remaining dressing; let beets sit for at least 10 minutes to marinate.
- Toss arugula with reserved dressing, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Spread beets out on a large platter; arrange arugula mixture over top. Top with radishes and cheese; serve with lemon wedges on the side.
- Serving size: 1 1/2 c