Coalition on the Edge

Ingredients

• 2 large raw beetroots
• 12 radishes
• 1 lemon (juice)
• 2 tbsp capers
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp wholegrain mustard
• 1 tsp honey
• 1 tsp coarse sea salt
• freshly ground black pepper

Method

1. Peel the beetroots and slice them into very thin, long pieces using a mandoline or sharp knife.
2. Slice the radishes thinly.
3. Mix olive oil, white wine vinegar, mustard, honey, lemon juice, salt, and pepper into a sharp vinaigrette.
4. On each plate, lay out three beet strips diagonally, like a knife slicing through the plate. Leave space between the strips.
5. On each strip, arrange a row of radish slices, slightly overlapping, to make the strips thicker and sharper.
6. Drizzle the vinaigrette over the strips.
7. Scatter the capers along the edges of the strips for extra sharpness.

Serving notes

• Serve on white plates for extra contrast.
• Ensure the strips are straight and sharp, like a threatening line.
• Serve with crispy bread for texture if desired.