Cucumber, Beet & Radish Salad

Step 1: Beets ... *Note: First, don't really worry about the weight; just get 3 large beets, 4 if you want. There is no right or wrong. Then, cut the root and top off; then, add the beets to a sheet of aluminum foil, drizzle with oil oil; then, wrap up. Bake or roast in a 375 degree preheated oven for 40-50 minutes. I can't give you an exact time; because they all cook at bit differently; but, that should be a good starting point. When, you can insert a knife into the beet easily ... the beets are done.

Step 2: Remove from the oven to cool. And, once the beets are cooled, and easy to handle; using a paper towel, wipe the skin off the beet, and thin slice. Add them to a small plate or container, cover; and, chill until ready to use.

Step 3: Vinaigrette ... As the beets cook, make the vinaigrette. Add everything to a small bowl, measuring cup or mason jar; and, mix to combine. I love the mason jar ... just shake and store. Refrigerate before using. Besides, using a mason jar or tupperware type of container ... any leftovers, you can just store easily in the refrigerator.

Step 4: Salad ... Tear or chop the lettuce a bit; and, add it to a large serving tray. Then arrange the beets, cucumbers, and, radishes on top of the lettuce. I like to add - 1 beet, 1 cucumber, 1-2 radishes; and, continue. But, arrange them any way you like. Remember, it is a salad; so, there is no right or wrong way to do this. I just like to layer or shingle them, and make it pretty; again, be creative. Then, lightly season with kosher salt. To finish ... top with the sliced red onions scattered over the top, and a drizzle of the vinaigrette.

Step 5: Serve and ENJOY! ... A very simple delicious salad. Note - I usually serve this on a big platter; but, you can also make this as individual salads too. It is just a really pretty and fresh salad; which goes with just about anything.