This recipe appears in:Raw Root Vegetable Salad From 'Joy of Kosher'
Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish. Geller's soy and ginger dressing also works wonders on the vegetables, taming any bitterness with its robust layers of flavor.
Why I picked this recipe: With a picture this pretty, how could you say no?
What worked: Ginger and soy sauce are a surprisingly good match for these thin slivers of vegetables, adding gentle heat and umami without distracting from their natural earthy crunch.
What didn't: No problems here.
Suggested tweaks: To make this recipe Kosher for Passover, substitute olive oil for the toasted sesame oil and Passover soy sauce for the soy sauce. For even more color, try adding some slices of chioggia (candy stripe) beets and/or watermelon radishes to the mix. You can also swap around different nuts if you're not a fan or hazelnuts or pistachios.
Reprinted with permission from Joy of Kosher: Fast, Fresh Family Recipes by Jamie Geller. Copyright 2013. Published by William Morrow, an imprint of Harper Collins Publishers. All rights reserved. Available wherever books are sold.
- 1/4 cup extra virgin olive oil
- 1 tablespoon toasted sesame oil (use extra-virgin olive oil for Passover)
- 1 tablespoon soy sauce (use Passover soy sauce for Passover)
- 2 teaspoons honey
- Grated zest and juice of 1 lime
- 1 teaspoon grated fresh ginger or 1 pinch of ground
- 1 carrot, peeled
- 1 fennel bulb, trimmed
- 3 radishes, trimmed
- 1 medium golden beet, peeled
- 1 medium red beet, peeled
- 2 tablespoons coarsely chopped hazelnuts
- 2 tablespoons coarsely chopped pistachios
- Freshly ground black pepper
Prepare the dressing: Whisk together the oils, soy sauce, honey, lime zest and juice, and ginger in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl and set both bowls aside.
Thinly slice the carrot, fennel, radishes, and golden beet on a mandoline. Transfer to the large bowl and toss with the dressing. Thinly slice the red beet on the mandoline and toss with the dressing in the small bowl.
Arrange the red beet slices on a platter or divide them among plates. Top with the remaining vegetables. Sprinkle with the chopped nuts and pepper to taste and serve.