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 teaspoons Dijon mustard
1 teaspoon honey
1 small shallot, minced
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
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 vegetables and toss to coat. Serve immediately.