Layered golden and red beets with arugula, blackberries, and black olives in a vibrant, artful 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 - Slice the golden and red beets very thinly using a mandoline slicer or a sharp knife.
02 - On a large platter, layer the golden and red beet slices in a semi-overlapping pattern, alternating colors to create visual contrast.
03 - Fan the watermelon radish slices over the beets, then scatter baby arugula evenly across the arrangement.
04 - Strategically place blackberries and black olives behind or under the bright ingredients to produce a silhouette effect.
05 - Combine olive oil, lemon juice, honey, salt, and pepper in a bowl and whisk until emulsified.
06 - Drizzle the prepared dressing evenly over the layered vegetables.
07 - Spoon small dollops of black tahini around the plate and use the back of a spoon to smear slightly, creating artistic shadow effects.
08 - Finish by topping with microgreens and edible flowers if desired. Serve immediately as a sophisticated starter.
