I used pea shoots and arugula in my salad but any salad greens will do the trick. photo: Abigail Weber

Can you tell how much I like beets yet? Here’s another great, simple beet recipe that is a terrific side to bring to a barbecue or picnic. And because I picked up some lovely French Breakfast radishes this weekend, I decided to throw them into the mix as well. I sliced them very thinly on my mandoline. They lend a crispy texture to the salad that marries well with the tender beets.

Serves 6

Salad
6-8 baby beets, trimmed and cleaned
4 firmly packed cups salad greens (such as arugula and pea shoots)
1 tablespoon lemon juice
Sea salt and cracked black pepper to taste
4 French Breakfast radishes, thinly sliced
1/3 cup shelled pistachios, toasted
1/3 cup crumbled feta cheese
1/4 cup fresh mint leaves

Dressing
2 tablespoons lemon juice
2 tablespoons Greek yogurt
2 tablespoons olive oil

1. To prepare the salad: Preheat the oven to 400°F. Wrap each individual beet in foil and place on a rimmed baking sheet.
2. Roast the beets until tender, 30 to 40 minutes. Peel back foil to allow beets to cool. When cool enough to handle, peel and slice.
3. Toss the salad greens with the lemon juice and season with salt and pepper. Assemble the salad laying a bed of greens on a serving platter and nestling the beet among the greens. Sprinkle over the radishes, pistachios, feta, and mint leaves.
4. To make the dressing: Combine all the ingredients in a medium bowl. Whisk well to combine. Drizzle with half the dressing, reserving the remainder for passing.

Nutritional analysis based on 6 servings:
Calories 144, Fat 10g, Sodium 165 mg, Carbohydrate 12g, Fiber 3g, Sugars 7g, Protein 5g