Ingredients

• 2 small Chioggia (candy-stripe) beets, trimmed, peeled
• 2 Persian cucumbers
• 1 medium watermelon radish, trimmed
• 1 ounce Parmesan, Pecorino, Asiago, or other hard cheese, shaved
• 1 lemon
• Olive oil (for drizzling)
• Flaky sea salt
• Freshly ground black pepper

Instructions

1. Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife. Arrange slices on a platter. Scatter cheese on top. Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice. Drizzle with oil; season with salt and pepper.