Shadow Play with Beets (Printable Copy)

An elegant starter combining sliced beets, arugula, blackberries, and tahini with vibrant garnishes.

# 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 - 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 mixed 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 (e.g., purple radish or basil)
13 - Edible flowers (optional)

# How to Make:

01 - Using a mandoline or sharp knife, thinly slice the golden and red beets.
02 - Layer the sliced golden and red beets on a large plate in a semi-overlapping alternating pattern to create contrast.
03 - Fan the thin watermelon radish slices over the arranged beets, then scatter baby arugula across the plate.
04 - Strategically place blackberries and black olives behind or underneath the bright vegetables to form dramatic silhouettes.
05 - Whisk together olive oil, lemon juice, honey, salt, and pepper; drizzle the mixture evenly over the plated ingredients.
06 - Spoon small dollops of black tahini around the plate and use the back of a spoon to smear for artistic shadow effects.
07 - Top the dish with microgreens and edible flowers if desired, enhancing color contrast and depth.
08 - Present immediately as an elegant starter or light salad.

# Expert Advice:

01 -
  • It looks like restaurant-quality plating but comes together in under 30 minutes with no cooking skills required.
  • The contrast of sweet beets, peppery arugula, and tart lemon creates a sophisticated flavor story that surprises you with each bite.
  • It's naturally vegetarian and gluten-free, so you can serve it confidently to almost anyone.
02 -
  • Don't peel your beets until you're ready to slice them; once exposed to air, they start to oxidize and lose their vibrancy.
  • The black tahini can be intimidating to drizzle—practice your smearing technique on the back of your hand first, or use a squeeze bottle if you're nervous about control.
  • This dish wilts quickly once dressed, so plate it right before your guests arrive; the visual impact is half the enjoyment, and wilted vegetables disappoint.
03 -
  • A mandoline slicer is worth owning if you make this more than once; it transforms beets into silk and makes the whole process feel less tedious.
  • If your black tahini seems too thick, thin it with a teaspoon of water and a tiny squeeze of lemon to loosen it up for drizzling.
  • Serve this on a white plate or platter whenever possible; the contrast makes every color pop and transforms dinner into dinner theater.
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