Roasted Radishes and Yellow Beets

This gorgeous duo makes a fun addition to a multiple course dinner or hearty lunch salad. Lightly seasoned with mustard and chives, these root veggies need little more than adequate roasting time to bring out their best.

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Ingredients

10 radishes most of greens removed
2 yellow beets quartered (peeling is optional)
2 teaspoons stoneground mustard
2 teaspoons olive oil
2 tablespoons chopped fresh chives
1/4 teaspoon salt

Instructions

Preheat your oven to 425 degrees F.
Scrub the radishes and beets and place in a large mixing bowl.
In a small bowl, mix together the stone-ground mustard and olive oil and toss with the vegetables. Add the chives and toss to coat evenly.
Arrange the radishes and beets in a single layer on an ungreased cookie sheet, sprinkle evenly with salt, and place on the center rack of the preheated oven.
Bake for 30 minutes, or until the vegetables are fork-tender. Serve hot.