The main content

Shaved Radish and Golden Beet Salad


  • 8 baby golden beets, with tops cut off and reserved

  • 7 or 8 farm-fresh radishes

  • 2 tablespoons white wine vinegar

  • 2 tablespoons honey

  • 1 tablespoon Dijon mustard

  • 1 tablespoon poppy seeds

  • Salt and pepper

  • 2 or 3 scallions, sliced

  • 1/4 to 1/3 cup EVOO


Bring a large pot of water to a boil. Add the beets and boil until tender. Add the beet greens for the last 30 seconds of boiling. Cold-shock everything in a bowl of ice water to stop the cooking. Drain the beet greens as soon as they’re cool.

When the beets are cool enough to handle, drain them, peel them (use a paper towel to rub off the skins), and slice them very thin. Slice the radishes very thin (use a mandoline if you have one).

In a small bowl, whisk together the vinegar, honey, mustard, poppy seeds, and salt and pepper. Whisk in the EVOO.

In a salad bowl, combine the beets, beet greens, radishes, and scallions. Pour on the dressing and toss to combine.