• 3 beets, peeled

• 3 carrots, peeled

• ½ a small radicchio, washed and dried

• a bunch of radishes, or 1 daikon

• 2 summer squash

• 1 spring onion, peeled

• ¼ c white wine vinegar

• ¾ c olive oil

• 1 t sugar

• sea salt and freshly ground black pepper

• 2 stems dill

With a very sharp knife or a mandolin, slice the vegetables paper thin.  Place vinegar and sugar in a bowl and whisk while drizzling in olive oil until dressing is emulsified.  Season to taste with salt and pepper, toss with vegetables and sprinkle with chopped dill.

• 3 beets, peeled

• 3 carrots, peeled

• ½ a small radicchio, washed and dried

• a bunch of radishes, or 1 daikon

• 2 summer squash

• 1 spring onion, peeled

• ¼ c white wine vinegar

• ¾ c olive oil

• 1 t sugar

• sea salt and freshly ground black pepper

• 2 stems dill

With a very sharp knife or a mandolin, slice the vegetables paper thin.  Place vinegar and sugar in a bowl and whisk while drizzling in olive oil until dressing is emulsified.  Season to taste with salt and pepper, toss with vegetables and sprinkle with chopped dill.