Raw vegetable salad

Ingredients:

• 2 small striped beets
• 1 medium carrot
• 1 medium watermelon radish, halved (see note below)
• Half a head of red cabbage
• 1/4 cup olive oil
• 1 teaspoon of honey
• Juice of 1 lemon
• 1 small bunch of watercress, washed, large stems trimmed
• 2 tbsp. roasted salted pumpkin seeds
• 60 g goat cheese, crumbled
• 1/3 cup basil leaves, torn
• 1 tbsp. l. coarsely chopped chives
• Special equipment: mandoline vegetable slicer

Preparation:

1. Using a mandoline, grate the beetroot into thin rounds, the carrots into thin diagonal slices, and the radishes into thin half-moons. Using a sharp knife, finely shred the cabbage.
2. In a small bowl, whisk together the butter, honey, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Arrange beetroot, carrot, and radish slices on a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. In a medium bowl, gently toss the kale, watercress, and remaining vinaigrette together. Mound the kale on the vegetables on the platter and top with pumpkin seeds, goat cheese, basil, and chives.
   
   

   Note

   
   Watermelon radishes look just like their fruity namesake when cut—bright pink inside and green around the edges. They can be found in summer at farmers' markets or in the produce section of supermarkets.