Beet and Radish Salad

By ClaudiaJan

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Ingredients

8 baby or small Chioggia beets, trimmed
8 French breakfast radishes, trimmed and halved if large
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper

Details

Adapted from localharvest.org

Preparation

Step 1

Preheat oven to 450 degrees. Line a piece of foil with parchment. Place beets in the center, fold in half, and fold edges. Place on a baking sheet and roast until tender, about 1 hour. Unwrap beets, let cool slightly, then peel. Cut beets into quarters.
Place vegetables in a medium bowl. Drizzle oil and lemon juice on top. Add thyme, season with salt and pepper, and toss gently. Serve immediately