1/2 pound fingerling potatoes, sliced 1/2 inch thick
1/2 pound marinated artichoke hearts, drained and chopped
One 1-pound fennel bulb, thinly sliced on a mandoline
4 radishes, thinly sliced
1/2 seedless cucumber—peeled, quartered lengthwise and thinly sliced
3 ounces pea shoots
2 tablespoons chopped dill
In a large bowl, whisk the vinegar and olive oil and season with salt and pepper. Transfer 2 tablespoons of the dressing to a small bowl and toss with the beets.
Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cook the carrots for 5 minutes; using a slotted spoon, transfer to the ice water. Add the potatoes to the boiling water and cook for 8 minutes. Drain and add to the carrots; pat dry.
Add the carrots and potatoes to the dressing in the large bowl. Add the artichokes, fennel, radishes, cucumber, pea shoots and dill. Season with salt and pepper and toss to coat. Transfer the salad to plates, scatter the beets on top and serve.