Roasted Beet and Radish Salad

Ingredients

• Radishes

  raw

  1 cup slices or 116g

• Beets

  raw

  1 cup or 136g

• Olive oil

  1 tbsp or 14g

• Balsamic vinegar

  1 tbsp or 16g

• Thyme

  dried

  ½ tsp, leaves or 0.5g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment for easy cleanup.
2. Thinly slice the radishes and beets (about 1/4 inch). Place them in a large bowl.
3. Add the olive oil, balsamic vinegar, dried thyme, and salt. Toss until the vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast for 18–22 minutes, tossing once, until the beets are tender and the radishes are lightly caramelized.
6. Let cool slightly, taste, and adjust salt if needed before serving warm or at room temperature.