Raw Shaved Salad

Last summer I read about a similar recipe in Bon Appetit and have been making variations ever since. Sometimes with cucumbers, parsnips, red beets, or carrots. It is simple, easy preparation, looks beautiful and just tastes so fresh. But please make sure to use good olive oil, that is key.

Raw Shaved Salad

Serves 4

2 medium watermelon radish, trimmed

2 small chioggia beets, trimmed, peeled

2 small golden beets. trimmed, peeled

1/4 cup walnuts

1 ounce parmesan cheese, shaved

1 lemon

2 tablespoons mint leaves

Olive oil

Flaky Sea Salt + Freshly ground pepper

Preheat oven to 350 degrees. Toast walnuts on a baking sheet, tossing once, until golden brown, about 8 minutes. Allow to cool on cutting board, and then coarsely chop.

Using a mandoline, very thinly slice the beets and radish. Arrange on a platter. Top with toasted walnuts, shaved cheese, finely grated lemon zest and mint leaves. Squeeze lemon over top and drizzle with olive oil. Season with flaky salt and pepper.