This recipe is from Grant Family Farms, and is a great way to use some fresh, spring time produce grown here in Colorado. And speaking of Grant Family Farms, they still have shares available for their CSA. If you are looking to sign up for one, Grant offers drop off points throughout the Front Range, and in addition to veggie shares, they offer meat, egg, fruit and bread shares as well.
* 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 radishes and beets in a medium bowl. Drizzle oil and lemon juice on top. Add thyme, season with salt and pepper, and toss gently. Serve immediately.
Enjoy!
Photo courtesy of Simon Howden.
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