SPINACH, ROASTED ROOT "PETALS," PISTACHIOS, AND HONEY VINAIG | Make Again | Umami

Ingredients

• FOR THE ROOT "PETALS"
• 8 ounces radishes, tops and ends trimmed, radishes halved (or quartered if large)
• 3 medium-size carrots, tops and ends trimmed, carrots halved lengthwise and sliced crosswise into thirds on a diagonal
• 1 pound small beets, tops and ends trimmed, beets halved lengthwise, and thinly sliced lengthwise into long half-moons (like a combination of red and yellow beets)
• ¼ cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 medium-size red onion, halved and thinly sliced
• FOR THE SALAD
• ⅓ cup extra-virgin olive oil
• 2 teaspoons grated fresh ginger
• ½ teaspoon ground coriander
• 1 tablespoon honey or agave syrup
• 3 tablespoons sherry vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 cups fresh baby spinach or roughly chopped large spinach leaves
• ¼ cup roughly chopped fresh herbs (such as basil, cilantro, dill, mint, fennel fronds, parsley, marjoram, or tarragon)
• ½ cup toasted, salted shelled pistachios