Shaved Jicama, Radish, and Beet Salad

Shaved Jicama, Radish, and Beet Salad

Ingredients

2 gold beets, or 4 baby gold beets, trimmed and peeled
1 small jicama, peeled
1 large watermelon radish, or 3-4 red radishes, trimmed
2 tablespoons fresh lemon juice (try Frieda’s Seedless Lemon!)
2 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, minced
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

Steps

Thinly slice the beets, jicama, and radish on a mandolin or using a food processor in slicing mode. Combine all vegetables in a serving bowl. In a small bowl, whisk together lemon juice, Dijon mustard, honey, shallot, and extra virgin olive oil, and season with salt and pepper to taste. Add the dressing to the vegetables and toss to coat. Serve immediately.

Thai Pummelo Salad (Yum Som Oh)

Thai Pummelo Salad (Yum Som Oh)

Ingredients

1 tablespoon brown sugar
1 tablespoon water
1 Thai chile pepper, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh lime juice
3 tablespoon fish sauce
Salt, to taste
1 Pummelo or 2 Tahitian Pummelos, peeled, segmented, and broken into bite-size chunks
3/4 cup torn cilantro leaves with tender stems
1/4 cup dry roasted peanuts, roughly chopped
1/2 cup unsweetened shredded coconut, toasted
1 shallot, thinly sliced
1 shallot, thinly sliced and fried until crispy

Steps

Whisk together brown sugar, water, Thai chile, garlic, lime juice, and fish sauce. Set aside. In a large bowl, add pummelo segments, cilantro, peanuts, coconut, fresh shallot, and half of the dressing. Toss to coat. Season to taste with salt, sugar, and lime juice. Divide into four plates, drizzle with remaining dressing and sprinkled with fried shallot.

Watermelon Radish & Orange Salad

Watermelon Radish and Orange Salad

Original recipe by Carley Baulick, MS, RD, ShopRite of Monroe

Ingredients

1 small shallot or half of a small red onion, finely minced
2 tablespoons white wine or champagne vinegar
1/4 teaspoon salt
2 medium watermelon radishes, peeled and sliced thinly
2 oranges
1/4 cup toasted, chopped walnuts
1/4 cup crumbled goat cheese
1 tablespoon minced chives
2 tablespoons extra virgin olive oil
3 cups arugula

Steps

Place shallot in small bowl, cover with vinegar and salt, then set aside.

Put arugula on large serving platter or bowl and arrange radish slices on top. Using a knife, remove skin from oranges. Cut between membranes to remove each slice and squeeze remaining membrane over radishes to extract juice. Scatter orange segments over salad. Sprinkle with walnuts and goat cheese.

Whisk olive oil into shallot vinegar mixture and pour vinaigrette over salad. Sprinkle with chives for garnish and serve.

Purple Sweet Potato and Fennel Flatbread

Purple Sweet Potato and Fennel Flatbread

Ingredients

1 small Stokes Purple® sweet potato, peeled and halved crosswise
1 small fennel, trimmed, reserving some fronds for garnish, halved lengthwise
1 large shallot, peeled and halved crosswise
1 tablespoon olive oil, plus more for drizzling
1 teaspoon salt
2 flatbreads*, prepared according to instructions and kept warm
3 ounces blue cheese, crumbled
1 tablespoon fennel fronds, chopped
Freshly cracked black pepper

Steps

Preheat oven to 475 degrees.

Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Using a mandolin or sharp knife, slice all vegetables thinly, keeping them separated. Place vegetable slices in single, even layer. Drizzle with olive oil and sprinkle with salt.

Roast 9-11 minutes until lightly browned. Remove from oven and let cool slightly.

To assemble, layer sweet potato slices, then fennel, then shallots on warm flatbreads. Sprinkle with crumbled blue cheese and chopped fennel fronds, and drizzle with olive oil. Cut into wedges, if preferred. Serve immediately.

*There are many variations of flatbread from refrigerated dough that needs to be baked, to ready-to-eat ones that just need a bit of toasting.

Source: Frieda’s Inc.