Beet, Radish and Bresaola Salad

Ingredients:

• 2 medium beets, washed, peeled and cut into thin slices
• 4 radishes, washed and sliced thinly
• 4 slices of bresaola (air-dried beef), roughly torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sliced beets with 1 tablespoon of olive oil, salt and black pepper. Spread them out on a lined baking sheet and roast them in the oven for 10-12 minutes until tender. Remove from the oven and set aside to cool.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, salt and black pepper to make the dressing.
4. Arrange the roasted beets, radish slices and bresaola on a serving plate, drizzle with the dressing and serve immediately.

Verdict:

This dish is an explosion of flavors and textures in your mouth. The sweetness of the roasted beets, the peppery taste of radishes and the salty flavor of bresaola are perfectly balanced with the citrusy dressing. This salad is a great side dish for any meal or can also be enjoyed as a light lunch.

Serving Suggestions:

• Pair it with grilled chicken or fish for a complete meal.
• Add some crumbled feta cheese for an extra salty kick.
• Serve it with some crusty bread to soak up the delicious dressing.