Talley Farms Fresh Harvest



1 bunch radishes, stems revoked
12 oz. golden beets, peeled
3 whole cloves garlic
2 tablespoons olive oil
½ tsp paprika
Salt and pepper to taste
Lemon juice
Plain Greek yogurt (optional)


  • Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper. Set aside.
  • Cut the radishes in half or quarters, depending on size.  Peel and quarter the beets (try to make the vegetables a similar size for even cooking.)
  • In a large bowl, toss the radishes, beets and garlic with the olive oil, paprika, a generous pinch of salt and pepper.  Transfer to the prepared baking sheet.
  • Bake for 15 minutes, turning halfway through, or until the beets are tender and the radishes are golden.  Cool slightly on the baking sheet, then top with a squeeze of lemon juice.  Serve with yogurt
* Wine Pairing: “The vibrant color and complex flavors of this dish call for pairing with for one of the prettiest wines we produce, dry Rosé of Pinot Noir, which is available on tap at the Talley Vineyards tasting room.  If Rosé is unavailable, try off-dry Riesling.”  ……..Brian Talley
One of our Partners