Shadow Play Beet Arugula (Printable Version)

Layers of golden and red beets, watermelon radish, and black accents create a striking starter.

# The Ingredients You'll Need:

→ Vegetables

01 - 1 medium golden beet, peeled and thinly sliced
02 - 1 medium red beet, peeled and thinly sliced
03 - 1 cup baby arugula
04 - ½ cup watermelon radish, thinly sliced

→ Dark Accents

05 - ½ cup blackberries
06 - ¼ cup black olives, pitted and halved
07 - 2 tablespoons black tahini (or regular tahini with squid ink for color)

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Microgreens, such as purple radish or basil
13 - Edible flowers (optional)

# Step-by-Step Instructions:

01 - Thinly slice the golden and red beets using a mandoline or sharp knife for uniform thickness.
02 - Arrange beet slices on a large platter in a semi-overlapping pattern, alternating between golden and red slices for contrast.
03 - Fan the watermelon radish slices atop the beet layers, then scatter baby arugula over them evenly.
04 - Strategically place blackberries and halved black olives beneath or behind the bright vegetables to create a silhouette effect.
05 - Whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle the dressing uniformly over the assembled vegetables.
06 - Using a spoon, apply small dollops of black tahini around the plate and smear lightly with the back of the spoon to form artistic shadow shapes.
07 - Top the dish with microgreens and edible flowers if desired, then serve immediately as a refined appetizer or light salad.

# Additional Tips::

01 -
  • It looks like gallery art but tastes honest and alive, no pretense required.
  • Ready in thirty minutes, yet guests swear you've spent hours in the kitchen.
  • Every ingredient earns its place, creating layers of flavor as beautiful as the visual drama.
02 -
  • Slice your beets at the last possible moment before assembly; they oxidize and lose their brilliant color if left bare too long.
  • The black tahini is not just for looks; it's the flavor anchor that makes the whole plate cohere, so don't skip it or substitute lightly.
  • The dressing is delicate and should be tasted on a piece of arugula or radish, not just from the spoon, because it needs to work in concert with the vegetables' own flavors.
03 -
  • A mandoline is genuinely worth the investment for this dish; beet slices need to be almost translucent to create that luminous quality that makes the plate sing.
  • Black tahini adds visual drama and subtle flavor, but if you can't find it or don't have squid ink on hand, don't stress; regular tahini with a pinch of activated charcoal works beautifully and tastes just as good.
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