This is a joyous way to start a meal. It’s a beautiful salad, with ribbons of fresh golden beetroot, bold red radishes, freshly picked mint, and wild and aromatic dill. There’s an Eastern European soul in there, but those delicious and time-honored ingredients take on a brighter, more modern tone. It’s very simple and unfussy to prepare, and it made me very happy to eat it. All that’s left to be said is that it was inspired by a Michael Symon recipe in Vefa’s Kitchen. Yes, that’s the Bible of Greek cooking. No, borders don’t mean a whole lot when it comes to food.
As with any salad, there aren’t too many rules. Peel the woody exterior off of 2 smallish golden beets. No need to even cook them! Then just shred them into ribbons using your peeler. When the piece you’re holding becomes small enough, eat it. Do the same with 2 largish radishes. Then add your herbs: tear mint, parsley and dill roughly and in the proportion of your choosing. Finally, make a simple dressing. I would suggest 4 T of olive oil, 1 T of apple cider vinegar, 1 T of good mustard, a drizzle of honey or a pinch of sugar, and salt and pepper to taste. Mix the dressing into the veg and herbs to coat evenly. Enjoy as a starter or a light lunch.
Playlist included For What It’s Worth, by the Cardigans.