This recipe is adapted from Naturally Lean by Allyson Kramer, and uses oven roasted radishes.
AuthorRenee Shelton
Ingredients
10radishestrimmed
2yellow beetsquartered
2teaspoonsstoneground mustard
2teaspoonsolive oil
2tablespoonschopped fresh chives
1/4teaspoonsalt
Instructions
Preheat oven to 425 degrees F.
Place the prepared radishes and beets in a mixing bowl. In a small bowl, mix the mustard and the olive oil, and toss with the vegetables. Sprinkle the chives over the top, add the salt, and toss well to coat.
Arrange them in an even layer on a sheet pan, and bake for 30 minutes until fork tender.