Summer Medley: Raw Sliced Root Vegetables (Fennel, Radish, Carrot, Beet with Macadamia Nuts & Gouda) PRINTABLE RECIPE
You really need a mandoline to make this salad, in order to get perfectly sliced vegetables. I have this one. If you would like to make this vegan, simply omit the cheese and sub the honey with agave nectar.
1 bunch of Radishes
2- Fennel bulbs
3-4 Yellow beets
3-4 Red beets
4 Carrots, medium size
small handful of chives
1/4 cup of macadamia nuts
1/3-1/2 cup gouda
1/2 cup Extra Virgin Olive Oil
1/4 cup apple cider vinegar (I use raw from Bragg's)
1/4 tsp salt
1 Tb raw honey (you can use non-raw honey)
1 orange, fresh squeezed orange juice 2-4 Tb to taste to likeness
Prepare all your vegetables, by scrubbing them clean. Peel your carrots & beets. When peeling your red beets, be sure to put them in a separate spot to avoid staining everything else.
Using a mandolin, slice all your veggies. Begin with radishes, then fennel, carrots, yellow beets and lastly the red beets. You will want a 1/8 to 1/16th inch slice, depending on how small your mandolin goes. If it doesn't give you measurements, then simply use the smallest setting.
Get bowls for each sliced veggie to store them while you make the vinaigrette.
In a measuring cup, add the oil, ACV, salt & honey and whisk together with a fork. Taste, then add the orange juice tablespoon by tablespoon for taste. Set aside.
Once you are done with the vinaigrette, fill the bowls with ice cold water. You will immerse them into the cold water to keep them crisp. Keep the veggies in the water for about one minute.
Dump out the ice cold water from each veggie bowl. Place each veggie in a salad spinner to remove excess water. Do this in order of light colored veggies to darker ones (fennel, radishes, carrots, yellow beets, red beets). Put the veggies back in their separate bowls. Now, add 1 - 1 1/2 Tb of vinaigrette to each bowl of vegetables. With your hands, lightly coat the vegetables. Allow the vegetables to sit while you cut the gouda into 1/4 inch cubes.
Layer the vegetables in a large shallow bowl beginning with the red beets, then yellow beets, then carrots, then radishes and lastly fennel. Add the rest of the vinaigrette to the vegetables. With light hands, gently toss the vegetables with the vinaigrette. Add the cubed gouda around the salad along with macadamia nuts. Using kitchen shears, or a chef knife, snip/cut the chives into 1/8 inches and garnish the salad.
Serve right away, or allow to sit to further absorb the flavor into the vegetables. This will store just fine in the fridge for a couple days. The only thing is the red beets will also bleed it's color turning the salad more pink.
You could prepare this in advance and store in fridge, just keep red beets separately and wait till serving to add nuts, cheese, and chives.