Zesty Watermelon Radish, Fennel, and Beet Salad


Behold our Watermelon Radish-Fennel-Beet Salad, a vibrant feast for both the eyes and the taste buds. This colorful salad features a striking mix of pinks, purples, oranges, and greens, creating a visual and flavorful masterpiece. The combination of sweet, tangy citrus, earthy beets, and crisp fennel offers a harmonious medley of flavors, making it the perfect side dish to delicate fish or tender white meats.

This refreshing salad frequently steals the spotlight at gatherings, adding a burst of fresh and lively flavors to any table or meal. It’s an ideal choice for hosting or as a standout dish for special occasions.

Vibrant Watermelon Radish, Fennel, and Beet Salad, a colorful and zesty dish created by Cava & Cake.

Recipe

I

Serves: 20-25

Time: 30min

Ingredients

2-3 watermelon radishes

2-3 purple beets

2-3 cooked beets

1 fennel bulb (keep the green fronds)

2 blood oranges

sunflower seeds

Dressing:

½ lemon

a pinch of salt

black pepper, freshly grinded

olive oil

Tools: kitchen mandoline

  1. Using a mandoline, thinly slice the watermelon radishes, fennel bulb, and raw beets, keeping them separate. Peel the oranges with a knife and cut them into circular slices. Cut the cooked beets into wedges.

  2. Arrange the salad in layers. Start with a base layer of watermelon radish and raw beets. Next, add the orange slices, then layer with the cooked beet wedges and thinly sliced fennel. Sprinkle sunflower seeds and the green fennel fronds over the top.

  3. In a small bowl, combine lemon juice with salt and pepper to taste. Gradually whisk in olive oil until well combined.

  4. Drizzle the prepared dressing over the salad, ensuring an even distribution. Serve immediately to enjoy the vibrant flavors and textures of the salad.