Crunchy Salty Lemony Salad
A fresh and vibrant salad featuring thinly sliced Chioggia beets, Persian cucumbers, and watermelon radish, topped with shaved hard cheese and dressed with lemon and olive oil. Perfect balance of crunchy textures and bright flavors.
4 servings
15 min
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Ingredients
- •2 small small Chioggia (candy-stripe) beets, trimmed, peeled
- •2 whole Persian cucumbers
- •1 medium medium watermelon radish, trimmed
- •1 ounce Parmesan, Pecorino, Asiago, or other hard cheese, shaved
- •1 whole lemon
- •2 tablespoon Olive oil (for drizzling)
- •1 teaspoon Flaky sea salt
- •1 teaspoon Freshly ground black pepper
Cooking Instructions
- 1.
Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife. Arrange slices on a platter. Scatter cheese on top. Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice. Drizzle with oil; season with salt and pepper.
15 min
