Crunchy Salty Lemony Salad
['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']
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.
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