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A work of art. Almost too beautiful to eat. Almost.

This recipe comes from Nourish by Amber Locke, artist, photographer, recipe developer, and super write. Nourish is filled with salads like this: distinctive, boldly new, and dramatic in appearance.

For you weekend meals, you often have a centerpiece dish. Well, it’s time to move that meat to the side. Bring on the salad.

Radish, Beet & Orange Salad

Yield: serves 2-4


For the salad:

  • 3 blood oranges
  • 2 raw red beets, scrubbed or peeled
  • 2 raw yellow or golden beets, scrubbed or peeled
  • 5 to 6 radishes, trimmed
  • ½ red onion, peeled
  • 1 fennel bulb
  • 1 handful of edible flowers or herbs, to garnish

For the lemon dressing:

  • Finely grated zest and juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper


Remove the pith and skin from the oranges and slice the flesh into segments.

It’s a good idea to do this over a bowl to collect any juices.

Very finely slice both types of beets, the radishes, red onion, and fennel (it’s great if you have a mandoline to do this, or use the slicing disk on a food processor, or cut by hand with a sharp knife). Place the vegetable slices in a large bowl with the orange segments.

To make the dressing, whisk together the lemon zest and juice with the olive oil and seasoning in a bowl. Mix in some of the orange juice, if you like.

Pour the dressing evenly over the salad and toss the ingredients gently with your hands. Transfer the salad to a serving platter and scatter with a few edible flowers or herbs.


Source: Nourish by Amber Locke [Michell Beazley, 2016]