Crunchy Salty Lemony Salad

Name: Crunchy Salty Lemony Salad
Yield: 4 servings
Ingredients: 1 2 small Chioggia (candy-stripe) beets, trimmed, peeled; 1 2 Persian cucumbers; 1 1 medium watermelon radish, trimmed; 1 1 ounce Parmesan, Pecorino, Asiago, or other hard cheese, shaved; 1 1 lemon; 1 Olive oil (for drizzling); 1 Flaky sea salt; 1 Freshly ground black pepper

From the kitchen of Carly

Razor-thin slices of striped beets, watermelon radish, and cucumber sprawl across a platter, crowned with shaved cheese. Bright lemon zest and juice cut through the salt and olive oil. Pure crunch, pure simplicity, pure flavor.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 small Chioggia (candy-stripe) beets, trimmed, peeled
12 Persian cucumbers
11 medium watermelon radish, trimmed
11 ounce Parmesan, Pecorino, Asiago, or other hard cheese, shaved
11 lemon
1Olive oil (for drizzling)
1Flaky sea salt
1Freshly ground black pepper

Instructions

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.