Roasted Summer Vegetable Salad

4 large beets

2 large carrots, sliced

6-8 large radishes

4 ounces chevr



2 tablespoons fresh thyme leaves

olive oil

salt & pepper

Preheat oven to 450 degrees.

Slice the top and bottom off of the beets and wrap them completely in foil.

Place the beets on one side of a baking sheet.

Add the carrots and radishes to the other side of the baking sheet.

Toss with a small amount of olive oil to coat.

Roast in the oven about 20 minutes until the carrots and radishes are browned and the beets are fork tender.

Remove from oven and let cool.

When the beets are cool, wrap them with a paper towel and gently rub the skin off.

Slice into bite sized pieces and toss into a bowl.

Add carrots, radishes, cheese and thyme and toss lightly.

Add olive oil to dress the salad and season with salt and pepper.

Serve at room temperature.