Golden Beet and Radish Salad

A vibrant and flavorful salad that showcases the earthy sweetness of beets and the peppery crunch of radishes. The roasted vegetables are tossed in a tangy balsamic vinaigrette, creating a dish that is both refreshing and satisfying.

This recipe has its roots in the traditional German dish, Rote Beete Salat (beet salad). German immigrants brought their love of beets to America in the 19th century, and the dish quickly gained popularity. Over time, the salad evolved to include radishes, which added a bit of peppery contrast to the sweet beets. The addition of balsamic vinegar and honey creates a tangy and slightly sweet dressing that complements the roasted vegetables perfectly.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 bunch beets, peeled and diced
• 1 bunch radishes, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss beets and radishes with olive oil, salt, and pepper.
3. Spread beets and radishes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. While the beets and radishes are roasting, whisk together the balsamic vinegar, honey, and oregano in a small bowl.
5. Once the beets and radishes are roasted, toss them with the vinaigrette.
6. Serve immediately and enjoy!

Why It Works

• Roasting the beets and radishes intensifies their natural sweetness and caramelizes their edges.
• The balsamic vinegar adds a tangy acidity that balances the sweetness of the vegetables.
• The honey adds a touch of sweetness and helps to thicken the vinaigrette.
• The oregano adds a subtle herbal note that complements the earthiness of the beets and the peppery crunch of the radishes.