2 small candy cane beets
1 medium carrot
1 medium watermelon radish, halved
Quarter of a head red cabbage
1/4 cup extra-virgin olive oil
1 teaspoon honey
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small bunch watercress, washed and large stems discarded
2 tablespoons roasted salted pepitas
2 ounces fresh goat cheese, crumbled (about 1/4 cup)
1/3 cup fresh basil leaves, torn into pieces
1 tablespoon roughly chopped fresh chives
Special equipment: a mandoline slicer
1. Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
2. Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
3. Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.