Daikon & beet salad base
Submitted by Anastasia, Carnegie Hill CSAThis simple, delicious base has become a mainstay in my parents’ salad repertoire. It’s a little tangy, a little earthy, a little umami, and can be enjoyed on its own or mixed with other vegetables that are in season. My dad likes to make a big batch and keep it in the refrigerator, but this recipe is super simple to scale up or down—you just need to maintain a 1:1 ratio of beets and daikon radishes.
Equipment
- Food processor, mandoline, or spiralizer
Ingredients
- 1 lb beets
- 1 lb daikon radish
- 1 TBS extra virgin olive oil
- salt & pepper
- salad dressing of your choice
Instructions
- Heat the oven to 400 F.
- Scrub and trim the beets. Toss with olive oil and season with salt and pepper. Roast them in the oven for 40 minutes, or until just-tender when pierced with a knife. Let the beets cool. When they are cool enough to handle, rub with your fingers to remove the skins (I recommend wearing gloves).
- Meanwhile, scrub, trim, and peel the daikon radishes.
- Shred the beets and radishes finely in a food processor or using a mandoline. You can also use a spiralizer for a truly stunning presentation. The shredded vegetables can be kept in the refrigerator in a sealed container for up to two days before serving.
- Add other seasonal vegetables, if using.
- Toss in dressing of your choice right before serving. It’s lovely tossed with some extra virgin olive oil and a little soy sauce.
Notes
Variations: I love this salad base tossed with some olive oil and a little soy sauce, but it’s so versatile that you can really switch it up by using any salad dressing you like. It’s wonderful on its own or mixed with other seasonal vegetables.
Tips:
- Wear gloves when handling those beets! That gorgeous magenta color will stain anything it touches.
- Many recipes for roasted beets will instruct you to cover them with foil or create a foil packet, but you should skip that step in this recipe and roast them uncovered. Take care not to overcook them.