It’s rare that I eat beets without the fresh and bright contrast of citrus. They complement each other so well! For this salad, the magical duo is joined by crisp fennel with its cool anise flavor. To add even more brightness, the dish is finished with fresh lemon and mint. It’s the perfect uplifting cure for those winter doldrums! This salad was truly a local affair as the beets and fennel came from my CSA, the orange from a neighbor’s tree, and the mint from my backyard. You can find this recent collaboration with Loam Agronomics over on their blog.
Daikon radishes remind me of gigantic white carrots. Or maybe giant witch fingers. I’m sure you’ve seen them at the market before and wondered what the heck they were and how to prepare them. Or perhaps like me you thought they just looked like a ginormous white carrot and walked right on by. Have you ever tried one? They have that characteristic snappy crunch of a radish but with a bit more bite. To be honest, they can be a bit much for me but I’ve been getting them in my CSA share from Loam every week so it was time to develop a way to enjoy them. I went the pickle route because I really love dill pickles but also because pickling mellows out the spicy bite of the daikon. So, if you happen to have a daikon hanging around in your crisper drawer, try out these pickles! You can find the recipe for them HERE.