ROASTED BEET CARROT CUCUMBER AND RADISH SALAD ENJOY DAN:

   ROASTED BEET CARROT CUCUMBER AND RADISH SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

4 beets, scrubbed

1-1/2-cup daikon radish, spiralized

1-1/2-cups radishes, thinly sliced on a mandolin

1 English cucumber, thinly sliced on a mandolin

2 tablespoon horseradish

1/4-cup lemon juice

Bag of arugula

BALSAMIC MARINATE:

1/3-cup balsamic vinegar

1 tablespoon soy sauce

1 teaspoon EACH mirin, maple syrup, and Dijon mustard

Kosher salt and freshly ground black pepper to taste

1/2-cup toasted walnuts

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place beets on a prepared baking sheet and roast for 1 hour.

2.   Meanwhile, make marinate in a bowl, combine all marinate ingredients until well blended.

3.   Set aside

4.   Remove beats from oven; when cool enough to handle, remove skins.

5.   With mandolin slice beets and place in a baking dish.

6.   Stir marinated over beets; cover and refrigerate for 4 hours or overnight.

7.   In a bowl, combine daikon, radishes, horseradish, lemon juice and season with salt and pepper to taste.

8.   Tear arugula into bit-size pieces and place in the center of each plate.

9.   Arrange a few beet slices on arugula and top with daikon-radish mixture.

ENJOY DAN:                                      HEART AND SOUL IN THE KITCHEN!!