Bright, earthy, and just a little unexpected, this salad brings together the sweetness of roasted golden beets, the gentle heat of quick-pickled daikon, and a creamy citrus vinaigrette that ties everything together. It’s a fresh way to highlight the vibrancy of the season, especially alongside a chilled glass of Pont de Chevalier Chardonnay.
Golden Beet & Pickled Daikon Salad with Mandarin Hazelnut Vinaigrette
Serves: 4
Mandarin Hazelnut Vinaigrette
INGREDIENTS
- 2 medium mandarins, peeled (about 3 oz)
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/4 cup hazelnut oil
PREPARATION
Combine all ingredients in a blender and puree for 1–2 minutes, until completely smooth and creamy. Chill until ready to use. Keeps up to one week refrigerated. Shake well before serving.
Quick-Pickled Daikon
INGREDIENTS
- 2–3 small purple daikon radishes
- 1 Tbsp sugar
- 1/2 tsp salt
- 2 Tbsp rice vinegar
PREPARATION
Thinly slice radish using a mandolin or sharp knife. Soak in cold water for 5 minutes, then drain and pat dry. Warm rice vinegar with sugar and salt just until dissolved. Add radish to a small container or sealed bag, pour over pickling liquid, and let sit at least 10 minutes (or up to overnight). Radish will turn from deep purple to soft pink. Keeps refrigerated for several days.
Roasted Golden Beets
INGREDIENTS
- 2–4 small to medium golden beets
- 1 Tbsp olive oil
- 1 tsp salt
- 2 Tbsp water
PREPARATION
Preheat oven to 350°F. Place beets in a roasting pan with olive oil, salt, and water. Arrange in a single layer and cover tightly with foil. Roast 30–40 minutes, or until knife-tender (timing depends on size). Let cool slightly, then rub off skins with a paper towel. Slice into thin rounds for the salad then chill.
Salad
INGREDIENTS
- 6 ounces baby greens, washed and dried
PREPARATION
Toss greens with vinaigrette, then arrange pickled daikon and sliced beets decoratively, serve immediately.
Recipe courtesy of Knights Bridge
Estate Chef Justin Wangler