Roasted Beet and Pickled Watermelon Radish Salad

I don’t know about you but once the Thanksgiving feast is over – oh and I’ve had my day after leftover turkey sandwich with cranberry bacon jam (let’s not forget about that) – then I’m usually craving something light and fresh.  Something to atone for my many indulgences on Thanksgiving and all the days of recipe testing leading up to that.  This tasty little salad is not only beautiful but it’s magical in that it erases every single calorie you consumed on Thanksgiving Day and the day after.  Okay…maybe not.  But it is tasty.  The pickled watermelon radish turns a vibrant pink when you pickle it and brings a nice acid and crunch to the dish.  The beets are sweeter and softer from the roasting process and the goat cheese adds a nice creaminess.  If I’m speaking your language at all…try this one.  You won’t regret it.
Roasted Beets

  1. Preheat oven to 400 degrees.  Gently wash the beets, trim off the tops and tip, pat dry with a paper towel and rub a little olive oil on them and salt and pepper.  Place each beet in its own piece of tin foil and put 2 sprigs of thyme in with it as you cinch the sides of the foil to encase the beets.  Cook for approximately 45 minutes for smaller beets and 1 hour for larger beets.
  2. Remove from oven and carefully open the foil.  Let cool and then remove the skin from the beets and discard the thyme stems.  Slice the beets in half and then into 1/4 inch thick slices.

Pickled Radishes

  1. In a small square shallow dish place the sugar, rice vinegar, and a little bit of salt and pepper.  Add the sliced watermelon radishes so that they are all covered.  The radish will start to brighten in color.  Let soak for 30 minutes or cover with saran wrap and refrigerate if making ahead.   

Vinaigrette

  1. In a small bowl squeeze lemon juice and add the extra virgin olive oil and salt and pepper.  Whisk to combine.

Assembly

  1. Arrange the beets, pickled watermelon radish and regular radishes on a platter.  Top with goat cheese, chopped chives, and pomegranate seeds and then drizzle with the olive oil lemon juice vinaigrette.
2 medium yellow beet bulbs

2 medium red beet bulbs

1 Tablespoon extra virgin olive oil

8 sprigs fresh thyme

2 ½ Tablespoons baking sugar or refined sugar

¼ cup rice vinegar
1 small watermelon radish, sliced paper thin (use a mandolin slicer if you have one)


2-3 regular red radishes bulbs, sliced thinly

1 ounce chevre or herbed goat cheese

1/4 cup Pomegranate seeds (garnish, optional)

Chopped fresh chives (garnish, optional)

¼ cup extra virgin olive oil

2 teaspoons fresh Lemon juice

Salt & pepper

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