Shoot Salad with Chiffonade of Beet and Radish


Adapted from Epicurious.com. To make this a main course salad, sprinkle on cubed baked tofu and serve with squash cornbread. Serves 6 as a first course.

5 tablespoons white-wine vinegar
2 tsp minced shallot
salt and pepper to taste
6 tablespoons olive or sunflower oil
1 tsp sesame oil (optional)
1 pound beets, cooked, chilled, peeled, and grated coarse

2 cups coarsely grated daikon radish
4 cups shoots, rinsed well and spun dry

In a small bowl whisk together the vinegar, shallot and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the shoots with the remaining dressing. Arrange the shoots, the beets, and the radish decoratively on 6 salad plates.

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