# What You Need:
→ Vegetables
01 - 1 medium golden beet, peeled and thinly sliced
02 - 1 medium red beet, peeled and thinly sliced
03 - 1 cup baby arugula
04 - 1/2 cup watermelon radish, thinly sliced
→ Dark Accents
05 - 1/2 cup blackberries
06 - 1/4 cup black olives, pitted and halved
07 - 2 tablespoons black tahini
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon honey
11 - Salt and pepper, to taste
→ Garnish
12 - Microgreens (such as purple radish or basil)
13 - Edible flowers (optional)
# How-To:
01 - Using a mandoline slicer or a sharp knife, slice both golden and red beets very thinly.
02 - On a large platter, layer golden and red beet slices in a semi-overlapping pattern, alternating colors to enhance contrast.
03 - Fan the thin watermelon radish slices over the beets, then scatter baby arugula across the arrangement.
04 - Position blackberries and black olives behind or beneath the bright vegetables to form dramatic silhouettes.
05 - Whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
06 - Drizzle the dressing evenly over the layered vegetables.
07 - Spoon small dollops of black tahini around the platter and use the back of a spoon to smear lightly, creating artistic shadow effects.
08 - Finish by topping with microgreens and edible flowers where desired. Serve immediately as an appetizer or light salad.
