We are happy to have strawberries and beets to add to the CSA line up this week. The radishes are on their way out, but we still have some and here is a nice salad that uses both beets and radishes given to me by CSA member Kathy Hagerman.

RADISH AND ROASTED BEET SALAD

6 small beets, about 1 pound
1/4 cup olive oil
salt and freshly ground pepper
2 tbsp fresh lemon juice
1/2 tsp granulated sugar or liquid honey
1/2 tsp finely chopped fresh thyme
8 red radishes, cut in half or quartered
1 small head butter lettuce, leaves separated
2 oz. blue cheese crumbled (1/3 cup)

1. Preheat oven to 400 degrees

2. Peel beets and cut off long tap roots. Cut each into 4 to 6
wedges. Toss with 1 tbsp of the oil and salt and pepper to taste, in
a large baking dish. Spread into a single layer. Roast in preheated
oven for about 45 minutes, stirring occasionally, or until beets are
tender. Let cool slightly or completely. (Roasted beets can be
wrapped and refrigerated for up to 2 days. Let warm to room
temperature before serving.)

3. For the dressing, whisk together lemon juice, sugar, and thyme in
a bowl. Gradualy whisk in remaining oil, then season with salt and
pepper to taste.

4. Add beets and radishes to dressing and toss to coat. Arrange
lettuce leaves on serving plates, top with beet and radish mixture and
sprinkle with blue cheese.

Serves 4