This is one of our favorite quick dishes using the best root vegetables. It’s beautiful, well balanced, and ready in under 5 minutes.

Ingredients

2 small chiogga beets, trimmed and peeled

2 English cucumbers

1 watermelon radish

1 meyer lemon

Extra virgin olive oil

Sea salt

Freshly ground black pepper

Shaved parmesan

Toasted pine nuts

Instructions

1. With a mandolin thinly slice beets, cucumbers and watermelon radish.
2. In a separate bowl, whisk extra virgin olive oil, meyer lemon juice, sea salt and ground black pepper.
3. Lightly toast pine nuts on the stovetop.
4. Assemble thinly sliced vegetables on a plate, top with your dressing, toasted pine nuts and freshly shaved parmesan.