As part of that whole eating local and eating fresh thing, I tried this recipe from the “Anna and Michael Olson Cook at Home” cookbook. Radishes are really in season, and I’ve been completely surprised by how much milder the local, fresh radishes have been.

I’m not usually a fan because they’re so strong and pungent, but when I tasted a fresh one in a salad I was completely intrigued. This salad also calls for chives, which are currently growing in abundance in my garden. I found the recipe to be delicious, and who can resist the look of a pink and purple salad on your plate? Here it is, along with the substitutions I made.

Ingredients:
-1 kg beets
-2 tbsp white vinegar
-2 tbsp extra virgin olive oil
-1 bunch or about 10 radishes
-3 tbsp chopped chives
-2 tbsp chopped mint (I used parsley instead)
-1 tbsp lime juice (I used lemon instead)
-Salt and pepper to taste

What you do:
-Bring beets to a boil in a pot with water and vinegar and then simmer for about 50 minutes.
-Drain and cool the beets, then trim ends, peel and slice into wedges.
-Toss beets with olive oil and refrigerate.
-Clean radishes and cut into wedges, then toss with chives, mint/parsley and lime/lemon juice.
-Combine everything and season to taste when you’re ready to serve.