Shadow Play Beet Arugula (Print version)

Golden and red beets combined with dark berries and fresh arugula for a vibrant, elegant starter.

# What You 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 - ½ cup watermelon radish, thinly sliced

→ Dark Accents

05 - ½ cup blackberries
06 - ¼ 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:

01 - Using a mandoline slicer or sharp knife, thinly slice the golden and red beets.
02 - On a large platter, arrange the beet slices in an alternating semi-overlapping pattern to create contrast.
03 - Fan the watermelon radish slices over the layered beets, then scatter baby arugula across the arrangement.
04 - Strategically place blackberries and black olives beneath or behind the bright ingredients to form shadow silhouettes.
05 - Whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
06 - Drizzle the dressing evenly over the vegetable arrangement.
07 - Place dollops of black tahini around the plate and smear with the back of a spoon to enhance the shadow effect.
08 - Top with microgreens and edible flowers if desired, and serve immediately as a starter.

# Expert tips:

01 -
  • It proves that vegetables can be haute cuisine without pretension or complicated techniques.
  • The contrast between earthy beet sweetness and bright peppery arugula keeps every bite interesting.
  • You'll actually want to photograph this before eating it, and then you'll want to eat it anyway.
02 -
  • Don't dress the arugula directly; it will wilt and lose its peppery bite within minutes of hitting the oil.
  • The magic happens when you drizzle the dressing around the plate just before serving, not poured over everything like a traditional salad.
03 -
  • Make this dish no more than 20 minutes before serving; the vegetables are best when they're still crisp and the arugula hasn't begun to soften.
  • If you want to add protein without losing the visual drama, layer in some crumbled goat cheese or thin slices of smoked salmon where they'll catch the light.
Go back