Georgia Grown Chef Olivia Rader’s original recipe, demonstrated at the 2022 Sunbelt Expo in Moultrie, Georgia.
- 1 medium beet, peeled
- 1 large apple
- 1 teaspoon lemon juice
- 2 medium carrots
- 1 five- to six-inch piece daikon radish, about 6 ounces
- 2 or 3 thinly sliced green onions
- ¼ cup chopped, toasted pecans
Use a very sharp knife or a mandoline to julienne beet, daikon radish, apple, and carrot into very thin matchsticks, about 1/16 of an inch, or use the coarse side of a box grater.
Keep all cut vegetables separate until ready to combine with dressing. Rinse surfaces between vegetables, and rinse julienned beets under running water to get rid of excess pigment. This will keep the salad’s colors from bleeding into each other.
Hold apple in enough water to cover with 1 teaspoon lemon juice to keep from browning.
About 10 minutes before serving, drain beets and apples well, then spread on opposite sides of a large, paper towel lined baking sheet. Pat dry to remove excess water, and set aside while you make the dressing.
Toss vegetables with dressing, then toss with pecans and green onions. Serve.
Georgia Citrus Black Pepper Vinaigrette
- 2 tablespoons satsuma juice
- 1/2 teaspoon satsuma zest
- 2 tablespoons lemon juice
- ½ teaspoon dijon mustard
- ¼ cup pecan oil
- Freshly ground black pepper
Whisk together satsuma juice and zest, lemon juice and dijon mustard, then gradually add oil while whisking constantly to emusify. Season with salt and plenty of freshly ground black pepper.