Radish and Beet Salad

Cover unpeeled beets with cold water and add vinegar. Bring beets up to a simmer and cook, uncovered, until fork-tender, about 50 minutes. Drain and let cool. Trim stem ends from beets and peel by rubbing gently with your hands or a paper towel. Cut beets into wedges and toss with olive oil. Chill until ready to serve.

Wash radishes and cut into wedges. Toss radishes with chives, mint a