Raw beet, radish and carrot salad
2 medium chioggia beets
2 medium watermelon radishes
1 medium carrot, peeled
1 large handful arugula
1 tablespoon pine nuts
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped dill
salt and pepper
PREPARE VEGETABLES: Using a mandolin, slice beets and radishes into thin rounds. Set aside 3 or 4 of slices of each. Using a knife, thinly julienne remaining slices. Using a vegetable peeler, shave carrot into thin ribbons.
MAKE DRESSING: Combine all ingredients in a small bowl and, using a fork, stir until combined.
ASSEMBLE SALAD: Place julienned and round slices of beets and radish, carrot, arugula and pine nuts in a medium bowl. Drizzle with dressing and toss until coated. Garnish with lemon wedges and springs of fresh dill.