3 Tbsp, minced
½ tsp, coarse variety, divided (or to taste)
¼ tsp, freshly ground, divided (or to taste)
Extra virgin olive oil
4 medium, sliced paper thin
4 medium, peeled
5 oz, baby variety
Shredded Parmigiano Reggiano cheese
1½ oz, or thinly shaved
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