Triple Radish & Roasted Beet Salad w/ Blood Orange Vinaigrette

Grocery List:  Ruby Beets, Golden Beets, Black Radish, Daikon Radish, Horseradish, Blood Oranges, Fennel Bulb, Carrot, Goat Cheese, Mixed Greens with Herbs.  Vinaigrette: Rice vinegar, White Wine vinegar, olive oil, shallot, garlic, ginger, agava honey, fresh herbs

Toss unpeeled beets in oil, salt and pepper to coat. Roast Beets in 400 degree oven until fork tender.  Remove & cool completely.   Peel and thinly slice beets keeping separate.

Slice Black Radishes and Daikon very thin

                                                      Peel and Grate Fresh Horseradish

                         Keep ingredients separated and nicely staked in between plastic wrap for easy plating

   

 Peel Blood Oranges removing all pith from outside,cut segments out, reserving extra juice for vinaigrette.

                                   Combined Equal parts of Vinegar & Blood Orange Juice.

Add fresh herbs, agava honey, garlic, ginger and shallots.  Using an immersion blender puree ingredients.  Slowly drizzle oil while continuing to blend.  The amount of oil will be approximately double the amount of vinegar.  Season with salt and pepper.

Layer Beets, Black radish & Daikon on inside rim of plate.  Toss greens with sliced fennel and vinaigrette.  Layer in the center of plate.  Garnish with Orange Segments, Shredded Carrot, Goat Cheese and Fresh Grated Horseradish