- 10 paper-thin slices of roasted beets
- 10 paper thin slices of radish
- 10 each snap peas, cut on bias
- 1/2 cup shredded napa cabbage
- 1/4 cup carrots, julienne
- 2 Tablespoons of Dijon vinaigrette or your favorite dressing
- Arrange beet slices on a plate. Season with salt and pepper to taste.
- Spread sliced radish on top.
- Toss all other ingredients with a little dressing and place in center of plate.
- Drizzle dressings across plate.