This is one of our favorite quick dishes using the best root vegetables. It’s beautiful, well balanced, and ready in under 5 minutes.
2 small chiogga beets, trimmed and peeled
2 English cucumbers
1 watermelon radish
1 meyer lemon
Extra virgin olive oil
Freshly ground black pepper
Toasted pine nuts
- With a mandolin thinly slice beets, cucumbers and watermelon radish.
- In a separate bowl, whisk extra virgin olive oil, meyer lemon juice, sea salt and ground black pepper.
- Lightly toast pine nuts on the stovetop.
- Assemble thinly sliced vegetables on a plate, top with your dressing, toasted pine nuts and freshly shaved parmesan.