advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Beet and Radish Salad

You can use any type of radish or beet; varied colors make for a more stunning presentation.

  • Servings: 12
  • Yield: Makes 12 three-ounce servings
Beet and Radish Salad

Source: Martha Stewart Weddings, Spring 2009

Ingredients

  • 8 baby or small Chioggia beets, trimmed
  • 8 baby or small red beets, trimmed
  • 8 French breakfast radishes, trimmed and halved if large
  • 8 icicle 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

Directions

  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.

  2. Place vegetables in a medium bowl. Drizzle oil and lemon juice on top. Add thyme, season with salt and pepper, and toss gently. Divide salad among 12 three-ounce paper nut cups, and serve immediately.