Watermelon Radish & Beet Carpaccio

Our Watermelon Radish & Beet Carpaccio is a refreshing salad with a perfect balance of sweetness, tanginess, and creaminess. The crispness of the radishes and the earthiness of the beets pair perfectly with the creamy chevre and crunchy pistachios. The fresh mint adds a bright and herbaceous note to the dish.

Serves

2 PEOPLE

Ingredients

3 small gold beets, peeled and thinly-sliced flat
3 watermelon radishes, peeled and thinly-sliced flat
3 ounces watercress
2 ounces soft lemon chevre
2 ounces pistachios, roasted and chopped
2 tablespoons fresh mint leaves, chopped
1 tablespoon extra virgin olive oil, divided in half
2 tsp honey
1 tsp salt, divided in half
½ tsp cracked black pepper

Instructions

Toss watercress in half of a tablespoon of extra virgin olive oil and ½ tsp salt. Set aside.
On a serving plate, arrange watermelon radish and gold beets in a fanned arrangement; rotate using every other vegetable.
Drizzle remaining extra virgin olive oil, salt, pepper, and honey on top of beets and radishes.
Place dressed watercress in the center of the plate.
Divide chevre into small pieces on top of beets and radishes. Finish with chopped pistachios and mint. Serve immediately!