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1 Chioggia Beet
1 Shallot, finely chopped
1 Tbsp unseasoned Rice Vinegar
1/3 cup Olive Oil
2 Tbsp fresh Lemon Juice
2 oz Lettuce Leafs, torn into bite size pieces
3-4 Red Globe Radishes
Freshly ground Black Pepper
Sea Salt
½ Rutabaga
½ tsp light part of Lemongrass, minced
Combine 1 finely chopped shallot, lemongrass, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with sea salt and freshly ground black pepper. Let sit 20 minutes. Add 1/3 cup olive oil. Cover and shake to combine.
Thinly slice beet, turnip, and radishes using a mandoline or V-slicer. Place sliced vegetables in a medium bowl. Spoon 3 tablespoons vinaigrette over veggies and toss to coat. Season with sea salt and pepper.
Arrange lettuce leaves on a platter and spoon another tablespoon of vinaigrette over them. Top with sliced vegetables and drizzle with more dressing. Garnish with sesame seeds; and serve.
