Autumn Salad

Method

1. Bring a large pot of salted water to a boil.
2. Cut the regular potatoes and sweet potatoes into small cubes. Blanch them in the boiling water for about 3 minutes, until slightly tender. Drain and set aside.
3. Cut the carrots into pieces. Blanch in the same water until tender. Drain and set aside.
4. Cut the Hokkaido pumpkin into cubes (skin on). Blanch until tender. Drain and set aside.
5. Peel the beets and cut into wedges. Do not blanch.
6. Remove the tough fibers from the green stalks of the carrots and beets. Chop the greens into pieces.
7. In a large pan, heat some olive oil. Sauté the onion and the chopped greens until softened.
8. Add the blanched potatoes, carrots, pumpkin, and the raw beet wedges to the pan. Sauté over medium heat until everything is heated through and lightly golden.
9. Slice the daikon into thin strips or sticks.
10. Prepare the dressing: in a small bowl, mix olive oil, finely chopped sweet chili (seeds removed), juice of lime or lemon, grated ginger, chopped thyme, and rosemary.
11. Arrange the sautéed vegetables on a serving platter. Add the raw daikon strips.
12. Drizzle the dressing over the salad. Serve warm or at room temperature.