Radish, Golden Beet And Orange Salad

A bright, refreshing salad of radishes, golden beets, and citrus, accented with mint, arugula, feta, and pistachios, and dressed in a zesty honey-lemon vinaigrette—perfect as a light, elegant starter.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

4 to 6 red radishes, thinly sliced

1 large golden beet, peeled and thinly sliced

2 Cara Cara oranges, peeled and thinly sliced

1 navel orange, peeled and segmented

½ cup tightly packed fresh mint

½ cup loosely packed baby arugula

2 tablespoons crumbled feta cheese

2 tablespoons chopped roasted and lightly salted shelled pistachios

Coarse kosher salt, to taste

Coarse black pepper, to taste

Directions

For vinaigrette, in small bowl, whisk vinegar, olive oil, honey, lemon zest and juice, and Dijon mustard; set aside.
For salad, in a large bowl, combine watermelon radishes, red radishes and golden beet slices. Drizzle with vinaigrette; gently toss to coat. On a large platter, arrange radish mixture; top with sliced Cara Cara and navel oranges, mint and arugula. Sprinkle with feta cheese and pistachios. Season to taste with salt and black pepper, if desired.