Crunchy Salty Lemony Salad

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

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

Directions at bonappetit.com

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