Ingredients:

  • 1 small daikon radish—peeled, very thinly sliced on a mandolin 
  • 1 watermelon radish—peeled, very thinly sliced on a mandolin 
  • 1 raw Chioggia beet—peeled, very thinly sliced on a mandolin 
  • 1 raw yellow beet—peeled, very thinly sliced on a mandolin 
  • 1 small head red radicchio—leaves separated 
  • ¼ cup pistachios 
  • ¼ cup pine nuts 

For the vinaigrette:

  • 1 heaped tablespoon nut mustard 
  • ¼ cup extra virgin olive oil 
  • Juice of 1 lemon 
  • 1 tablespoon finely chopped chives 

Instructions:

  1. On a large platter, arrange the daikon and beet slices and radicchio leaves in an attractive manner, interspersing the different varieties and colors.
  2. Dry roast the pistachios and pine nuts in a small pan over low heat until they release their aroma. Immediately scatter the warm nuts over the vegetables.
  3. In a small bowl, whisk together the vinaigrette ingredients to form an emulsion. Pour the vinaigrette over the vegetables and serve.