Who isn't a sucker for color on a plate? I fell in love with the multi-colored carrots I was seeing at the market and decided to use them in a colorful salad to serve as a side to dial up the color quotient on one a recent menu. Just for good measure, I also threw in my favorite beauty ingredient, watermelon radishes, sliced paper thin on the mandolin. A hefty helping of cider vinegar helps soften up these fiberous veggies, and the oranges and basil keeps the flavor really bright. —lisina
Over a large bowl, shred carrots into ribbons with peeler. You can use a mandolin too, but I find the peeler works better with the carrots. Scrub the radishes and peel the beet and slice paper thin on the mandolin.
Whisk together the vinegar and oil, and a healthy hit of salt, then pour the vinaigrette over the veggies and toss to coat them. Let them sit in the fridge, tossing occasionally while they begin to soften.
Meanwhile, use a knife to cut the peel away from the oranges, and cut out the segments with a pairing knife.
When the root veggies have wilted but still have a nice crunch, taste them. I find this salad craves acid and have often added more vinegar at this point, but If it tastes too acidic add a bit more olive oil.
Throw in the oranges, crumble the cheese, and tear up the basil leaves over the salad and toss together again. Taste for seasoning one more time, and serve.