Red Beet and Purple Daikon Platter

Our local coop was selling purple daikon the other day, and I couldn’t resist trying something new: A semi-raw food dish inspired by the classic Italian mozzarella plate (spiraling slices of white cheese and red tomatoes, sprinkled with fresh basil leaves and sweet balsamic vinaigrette – oh, the days of dairy!), which I always associate with spring and summer.
So here’s the fall and winter version!

Daikon is a wonderful food to be enjoyed raw. It’s delicate radish taste and succulent crunch are as much a discovery as the purple daikon root’s colors – a star at the center of every slice radiates outwards to a ring of deeper purple, and Ilian spent quite some time holding slices up to the light. It’s a beautiful plant!
The red beet slices got blanched in this recipe to make chewing easier, but please try them raw, too!
Thyme fits the root veggies better than basil, and a splash of acv lightens up your palate, plus adds some more goodness to your gut.

Go eat your veggies and enjoy winter while it lasts 😉


Red Beet and Purple Daikon Platter

  • Servings: side dish for 3
  • Difficulty: intermediate
  • Print


  • 3 medium red beets
  • 1 medium purple daikon
  • a few twigs fresh thyme
  • 1 TBsp olive oil
  • 2 tsp apple cider vinegar (acv)
  • 1 tsp balsamic vinegar glaze (optional, for decoration)


  1. Scrub and peel the beets and daikon, wash the thyme and strip leaves off the stems.
  2. Slice the roots thinly, preferably with a mandoline slicer.
  3. Place beet slices in steam basket. Blanch them by immersing in boiling water for 1 minute. Transfer to cold water, let sit in cold water for 2 minutes, lift out and let dry in steam basket.
  4. Arrange beet and daikon slices alternatingly on plate. Drizzle with oil-acv mix, sprinkle with fresh thyme and balsamic glaze if you have it. Enjoy the crunch!

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