Shadow Play Beet Salad (Printable Version)

Layered slices of golden and red beets with blackberries, olives, and tahini dressing for a striking starter.

# What You'll Need:

→ Vegetables

01 - 1 medium golden beet, peeled and thinly sliced
02 - 1 medium red beet, peeled and thinly sliced
03 - 1 cup baby arugula
04 - 1/2 cup watermelon radish, thinly sliced

→ Dark Accents

05 - 1/2 cup blackberries
06 - 1/4 cup black olives, pitted and halved
07 - 2 tablespoons black tahini (or regular tahini with squid ink for color)

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon honey
11 - Salt and pepper, to taste

→ Garnish

12 - Microgreens (such as purple radish or basil)
13 - Edible flowers (optional)

# How to Make It:

01 - Using a mandoline slicer or sharp knife, slice the golden and red beets very thinly to ensure even layering.
02 - Place the golden and red beet slices on a large platter in a semi-overlapping pattern, alternating colors for visual contrast.
03 - Fan the watermelon radish slices atop the beet layers and scatter baby arugula over them evenly.
04 - Strategically place blackberries and black olives behind or beneath the bright vegetables to create a shadow silhouette effect.
05 - Whisk together extra virgin olive oil, lemon juice, honey, salt, and pepper until emulsified.
06 - Drizzle the dressing uniformly over the arranged vegetables to enhance flavor.
07 - Spoon small dollops of black tahini around the plate and use the back of a spoon to smear gently, forming artistic shadow accents.
08 - Top with microgreens and edible flowers for added color and depth, then serve immediately as an appetizer.

# Expert Tips:

01 -
  • It looks like something from a high-end restaurant but comes together in your own kitchen in under half an hour.
  • The layering creates natural surprises as you eat—bright peppery arugula, then suddenly blackberries with their tart pop, then creamy tahini shadows.
  • It's vegetarian and gluten-free without announcing it, which means you can serve it confidently to almost anyone.
02 -
  • Beets will bleed if you cut them even a few hours before serving, so slice as close to plating time as possible—this is non-negotiable for visual clarity.
  • The dressing must be light enough to shine on the vegetables without drowning them; if you're used to generous dressings, hold back here and let your guests add more if they want.
03 -
  • Use a cold plate pulled from the refrigerator just before serving; this keeps vegetables crisp longer and makes colors appear even more vivid.
  • Assemble the entire dish on individual plates rather than a shared platter if you're cooking for guests—it feels more intentional and ensures everyone gets the full visual and textural experience.
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