Roasted Beets and Radishes with Caramelized Fennel

This is an easy, gorgeous side dish that's full of delicious. The radishes and fennel balance out the sweetness of the beets. You can cut up the veggies into any size you want—just keep the pieces at approximately the same size so that they cook at about the same pace.

Ingredients
3-4 beets, peeled and cut into 1/2"-1" chunks
3-4 carrots, cut into similarly sized pieces
1 bunch radishes, scrubbed, trimmed, and halved
1 small bulb fennel, cut into pieces
Kosher salt and freshly ground white pepper

Preheat oven to 425°F.

Drizzle a baking sheet with olive oil, then toss in the beets and carrots. Stir to coat evenly, then roast for 20 minutes.

Remove veggies from the oven, add radishes and fennel, and drizzle with a little more olive oil if the mixture seems at all dry. Toss everything gently, then replace in the oven for another 20 minutes. Stir once more, then roast again for 10-20 minutes or until the different veggies are tender when you pierce them with a fork.

Sprinkle with salt and freshly ground white pepper. Serve hot.

Serves 3-4.

Starlitta Salad with Carrot and Radish

We found a bag full of springy, light, fresh-flavored greens in our CSA box labeled starlitta (although I haven't been able to track them down on the Google, so they may usually be called something else). But this light salad would work with other microgreens or a mix of mild baby greens, as well.

Ingredients
Two large handfuls of greens
2 carrots, grated
1 medium daikon (white radish), grated
Olive oil & balsamic vinegar

Whisk a generous couple glugs of olive oil and about a third as much balsamic vinegar in a small bowl to form an emulsion. Lightly coat the greens with the vinaigrette, but reserve 1-2 spoonfuls. Arrange greens in salad bowls or plates, sprinkle generously with carrot and radish, and drizzle a little of the remaining vinaigrette over the top.

Serves 2 .

Simple Daikon and Carrot Salad

This is a snap to prepare, and the toasted sesame seeds give it a little zip. It goes well with fish, and was a quick and easy way to pair some plants with our takeout sushi earlier this week.

Ingredients
Carrots and daikon, in equal parts, peeled
Black sesame seeds

Toast sesame seeds in a pan over medium heat until fragrant, shaking the pan or stirring from time to time. Meanwhile, coarsely grate the carrot and daikon and toss together in a bowl. Top with sesame seeds, and serve.