# Components:
→ Vegetables
01 - 1 medium golden beet, peeled and thinly sliced
02 - 1 medium red beet, peeled and thinly sliced
03 - 1 cup baby arugula
04 - 1/2 cup watermelon radish, thinly sliced
→ Dark Accents
05 - 1/2 cup blackberries
06 - 1/4 cup black olives, pitted and halved
07 - 2 tablespoons black tahini (or regular tahini with squid ink for color)
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon honey
11 - Salt, to taste
12 - Black pepper, to taste
→ Garnish
13 - Microgreens (such as purple radish or basil)
14 - Edible flowers (optional)
# Method:
01 - Slice golden and red beets paper-thin using a mandoline slicer or a sharp knife.
02 - Layer beet slices on a large platter in a semi-overlapping pattern, alternating colors to create contrast.
03 - Fan the watermelon radish slices over the layered beets and scatter baby arugula evenly on top.
04 - Position blackberries and black olives behind or beneath the bright vegetables to produce a silhouette effect.
05 - Whisk together extra virgin olive oil, lemon juice, honey, salt, and pepper until emulsified.
06 - Drizzle the dressing evenly over the arranged vegetables.
07 - Place small dollops of black tahini on the platter and gently smear with the back of a spoon to form artistic shadows.
08 - Top with microgreens and edible flowers if desired, then serve immediately as an appetizer.