1 pound small radishes with greens attached – two bunches (any colors)
3 tbs. extra virgin olive oil divided
1 tablespoon apple cider vinegar
¼ tsp. sea salt or Himalayan pink salt
Preheat oven to 375
Cut greens off radishes and trim stems. Wash and dry the greens and radishes. Toss radishes with 1 tbs. olive oil and spread on large rimmed baking sheet (if radishes are large, cut them in half). Roast 20 minutes stirring once.
Cut greens off beets and trim steams. Wash beets thoroughly and cut in quarters. Toss with 1 tbs. oil and Roast in pan with radishes for 20 minutes, turning once.
Toss the greens from radishes and beets with remaining tablespoon of oil. After 20 minutes, add greens to pan and roast until the radishes ad beets are tender and the greens are wilted (if your radishes don’t have a lot of greens – use 5 cups of torn kale leaves instead). Transfer to dish and toss with vinegar and salt. Add your favorite protein for a delicious lunch (i.e. leftover rotisserie chicken, shrimp, pork, etc. – hummus – or sprinkle with toasted nuts or seeds)