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We asked Josh Palmer of Grant Family Farms
to share one of the farm's favorite spring recipes with us, and this is what
he sent. We found the sweetness of the roasted beets and the snap of the
radishes to complement each other beautifully. This is a simple, delicious,
healthy salad that would go well with many main dishes. Enjoy!
- 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
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.
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