I saw these beautiful red carrots at my local co-op and grabbed a bunch of them, a black radish, a handful of rainbow radishes and some arugula. When it’s starting to get warm out, I find I always want salad. I sautéed the carrots really lightly in olive oil with some salt, pepper and thyme, and threw in the black radish at the last second, when the heat was already off, to soften it a bit and remove a bit of the woody texture. And by the way, black radishes are… sharp? A bit spicy? If you don’t enjoy that part of a radish, you may want to skip the black one, but I found I liked the sharper flavor with the sweetness of the carrots and the slightly bitter quality of the greens.

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