- Total Time
This jewel-toned salad features the taste of rich and earthy raw beets, the crunch and spiciness of radishes, peppery arugula, and the umami flavor of the Parmesan shavings. When shopping, look for smaller beets with firm yet yielding texture for the best flavor.
uncooked shallot(s)3 Tbsp, minced
red wine vinegar3 Tbsp
sea salt½ tsp, coarse variety, divided (or to taste)
black pepper¼ tsp, freshly ground, divided (or to taste)
extra virgin olive oil3 Tbsp
fresh radish(es)4 medium, sliced paper thin
uncooked beets4 medium, peeled
arugula5 oz, baby variety
shredded Parmigiano Reggiano cheese1 ½ oz, or thinly shaved
lemon(s)1 medium, cut into 8 wedges
- Whisk together shallot, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in small bowl; slowly whisk in oil and set aside.
- Slice radishes and beets as thinly as possible (use mandoline if you have one), making sure to slice radishes first. Set radishes aside. Combine beets with 1/4 cup dressing in medium bowl; toss to coat and marinate at least 10 minutes.
- Toss arugula with remaining dressing, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in large bowl. Spread beets out on large platter; arrange arugula mixture over top. Top with radishes and Parmesan; serve with lemon wedges.
- Serving size: 1 1/2 cups